We actually have a very loose version currently on our menu. We braised veal shanks and whipped them with veal brain and lardo butter, rolled it, sliced it and seared it. We put that with a spice seared tuna loin and a version of tunnato sauce adding Spanish white anchovies and capers. We have gotten a great response from it so far.

We both love rich salty Tonnato Sauce and have been featuring it on our catering menu for at least 10 years. In a version of Shrimp Cocktail we pass Butterflied Shrimp with Tonnato Sauce and Caper Garnish. We find we have to introduce most of our guests to the idea of Tonnato Sauce but its worth the explanation. Leftover Tonnato Sauce and crackers is a favorite work-day snack of mine.