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Ingredients: veal round, tuna; sauce of tuna, anchovies, eggs, capers, lemons, white vinegar
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Traditional, but evolved, Piedmontese dish from the 18th century, served three ways; sliced veal roast with a light tuna sauce, sliced veal roast with a chunk of tuna, sliced veal roast with tuna and a homemade mayonnaise.