Lonza tonnata

Lonza tonnata is an Italian culinary preparation consisting of sliced meat served with a creamy, savory tuna-based sauce. While it is a close relative of the traditional Piedmontese *vitello tonnato*, this specific variation typically utilizes pork loin (*lonza*) as the central protein.

The dish is characterized by its signature "tonnata" sauce, which is traditionally crafted from a blend of tuna, capers, anchovies, egg yolks, and lemon juice, emulsified with high-quality olive oil. The pork loin is typically poached or roasted to ensure a tender texture before being sliced into thin, delicate pieces.

A great version of Lonza tonnata is distinguished by the precise balance of the sauce; it must provide a rich, umami-heavy profile without being overly dominated by the saltiness of the anchovies or capers. The meat must be exceptionally succulent to complement the creamy consistency of the emulsion.

While the dish is found throughout Italy, it has gained specific recognition in Treviglio, where the venue GiustoCosì has been noted for its preparation. Regional variations may exist, sometimes substituting different meats or adjusting the acidity of the sauce, but the essence of the dish remains the marriage of tender protein and the pungent, creamy tuna emulsion.