Tuna sauce, capers and eggs – 6,1 OZ – Gluten-free

The quality of that typical Piemontese dish, which became Italian, the “Vitel Tonné”, greatly depends on the quality of the sauce. Ca' de la Pasina proposes a preparation according to an old Langhe recipe still in use for the preparation of the “toNné” in best Langhe restaurants. Not only suitable for tuna sauce calf, it accompanies cold meat dishes English style, stuffed fresh tomatoes, cold pasta, boiled eggs, sandwiches and more ...