Vitello tonnato

Another northern Italian classic, vitello tonnato, or vitel tonnè in local dialect, is a filling Piedmontese entrée made with white wine-marinated and tender-boiled veal smothered in a velvety tuna, anchovy, and caper sauce. It is traditionally served garnished with capers, parsley, anchovies, and lemon slices. The dish is believed to have been invented in the 1700s, but it wasn't until the mid-1800s when the recipe was first published in La Cucina degli Stomachi Deboli, a cookbook written by a renowned Italian physician and medical researcher Angelo Dubini.