Overview
- Diario Uno promotes a lighter version that swaps mayonnaise and cream for plain Greek yogurt, keeping the tuna-based sauce central to the dish.
- TN.com.ar recommends replacing the traditional peceto with palomita or cuadrada to ease holiday meat costs without sacrificing flavor.
- Palomita becomes tender and juicy with slow cooking thanks to higher collagen, while cuadrada offers a firmer texture closest to peceto after boiling.
- Both outlets stress that the sauce defines vitel toné, making meat substitutions viable, and provide step-by-step recipes with marinating, cooking, and assembly tips.
- La Nacion underscores the dish’s Italian origins, its role as a cold mainstay on Argentine holiday tables, and offers a classic preparation for reference.