This classic dish is found predominantly in northern Italy. It is essential to use premium canned tuna packed in olive oil and homemade mayonnaise. Because it is served at room temperature, this is an ideal dish for a buffet. The original and most prized version is with veal, but it also is sometimes prepared with pork or even chicken. To make it with pork, follow this recipe and substitute pork loin for the veal. To make it with chicken, substitute boneless, skinless chicken breasts and decrease the cooking time to 10 to 15 minutes.
For an attractive presentation, decorate the top with capers.
© 2005 Giuliano Hazan. All rights reserved.