Overview
- De Santis advises sealing the peceto, baking at a precise, gentle temperature, then chilling the roast to slice thinly and keep a rosy, juicy texture.
- Recipes across outlets reaffirm the canonical sauce built on mayonnaise or cream with tuna, anchovies and capers for the dish’s defining flavor.
- Anchovies are emphasized as the flavor‑boosting addition that adds depth and natural salinity without extra salt.
- Storage guidance notes serving the sauce cold over thin slices, keeping leftovers refrigerated 48–72 hours, and freezing portions for up to three months with fridge thawing.
- Modern spins gain traction, including Ximena Sáenz’s potato‑and‑soft‑egg “ensalada toné” and a viral chicken‑toné pionono shared by influencer Agus Liporace.