In the Piedmont region of northern Italy, a popular and unique appetizer is Vitello tonnato: thinly sliced, boiled veal topped with tonnato sauce, is a mixture of tuna, capers, anchovies, lemon juice, egg yolks, and a little bit of olive oil. Here's why you should try tonnato sauce for yourself.

You may think that meat and fish wouldn’t go well together, but tonnato sauce adds umami to the veal in this traditional dish, and can be added to other hearty meat dishes as well. The sauce is like a creamy paste that is tangy and briny, and helps cut through the richness of the meat.

While the sauce is traditionally used to top meat, tonnato can also be used as a condiment on sandwiches or a dipping sauce for crudités. It also pairs with roasted vegetables, potato salads, pasta salads, or any other dish in need of a unique and savory boost.