Thin slices of veal silverside covered in a delicious sauce of tuna, eggs, anchovies and capers.
“Tonné” comes from the French “tanné” which means “tanned” and not from the Italian tonno (tuna) as many think, which was an ingredient not included in the original recipe but was only added in the 1870-1880s, as evidenced by the recipe book of Pellegrino Artusi of 1891, the famous 19th century literary and food critic.