Overview
- In a new Instagram video highlighted by La Voz, Donato De Santis says a stable, precise oven temperature is key to tender, evenly cooked peceto, recommending a sear, gentle roast, full chill, and very thin slicing.
- His tonnata follows traditional components of tuna, egg yolks or mayonnaise, capers, anchovies, olive oil, and an acidic touch, with optional Dijon mustard for extra depth.
- Recent recipes from Los Andes, TN.com.ar, and Diario Uno center the sauce as the defining element and increasingly call for anchovies to intensify flavor without added salt.
- Guides emphasize practical timing: blend to a smooth texture with broth or lemon to adjust, chill the sauce, serve it cold over chilled slices, and refrigerate safely for days.
- Social feeds continue to circulate variations, including a viral Agus Liporace pionono filled with a chicken toné-style mixture that adapts the classic into bite-size servings.