Vitello Tonnato

Veal in tuna sauce, a recipe thought to have originated in the Piedmont Region of Italy.

Boneless veal leg replacing veal roast in the version found in The New York Times.

Poached in herbal veggie broth.

Anchovies and capers are added to tuna in oil to make the sauce.

Amanda Hesser warns that this flavorful dish is not visually aesthetic.