tonnától

Tonnato is a classic Italian dish, specifically a cold appetizer. Its name derives from the Piedmontese dialect word for tuna, "tonnà". The dish consists of thinly sliced, cooked veal that is then covered in a rich, creamy sauce. The sauce is the defining characteristic of tonnato, traditionally made with tuna, mayonnaise, capers, anchovies, and lemon juice. Variations exist, with some recipes omitting the tuna in the sauce and focusing on anchovies and capers for a briny, savory flavor profile. The veal is typically boiled or braised until tender, then chilled and sliced. It is served cold, allowing the flavors of the sauce to meld with the meat.

The origins of vitello tonnato are believed to be in the Piedmont region of Italy, with early mentions dating back to the 18th century. Initially, the dish may have been simpler, perhaps just veal with an anchovy sauce, with tuna incorporated later. Over time, it evolved into the celebrated dish known today. Vitello tonnato is a popular choice for antipasti, often served at family gatherings and special occasions. Its distinctive flavor, a combination of the tender veal and the complex, savory sauce, makes it a memorable culinary experience. The garnish often includes capers and parsley, adding a visual and textural contrast.