Vitello tonnato.

Vitello tonnato. In the I made a snack out of the leftovers form on crispbread. I actually got my parents to eat this (the traditional way - no crispbread), although neither one wanted the caper berries. I was able to get some veal that was raised on its mom's milk while roaming around, instead of the old commercial kind. It's amazingly delicious and tender. Maybe it's not as tender as the force-fed milk kind, but do not care.

Meanwhile, other than taking time to poach the veal, and it does take a while, the sauce is quick and easy and all umami. It's oh so faintly a sense of fish flavor but not what you (or my mom) think it will be. This is also amazingly healthy and light while rich at the same time. I can see why people are putting this sauce or some variant on practically anything and everything, to the horror of purists.

Irony: mom was all, ew, tuna before she ate it. Now she's all omg must make potato salad with this sauce; what else can I put it on? Shaking my head. This is the recipe I used, because it's quick, simple, and very authentic:
https://www.greatitalianchefs.com/recipes/vitello-tonnato-recipe

It is absolutely worth spending the money to get the white tuna in olive oil in a jar and the white anchovies in olive oil in a jar. Keeps out any metallic or overly fishy flavors. Also, good tasting olive oil and keep the sediment out if you're near the bottom of the bottle. The only corrupt and nontraditional thing I did, because I'm not getting fresh citrus off a tree, here, is add 2 drops of lemon oil. It really makes a difference to get that rounder citrus taste.

I also added some allspice berries to the poaching liquid but that's within legit variant boundaries and I decided a long time ago that I really like what a few allspice berries in my poaching liquid does to absolutely anything you can poach.