Pastrami Tonnato

# Pastrami Tonnato

Pastrami Tonnato is a contemporary fusion dish that marries two distinct culinary traditions: the Eastern European Jewish delicatessen heritage of pastrami and the Italian vitello tonnato (veal with tuna sauce). This innovative creation represents modern interpretive cuisine, blending the smoky, spiced beef brisket of pastrami with the creamy, umami-rich anchovy and tuna-based sauce characteristic of the Piedmontese classic.

## Origin and Concept

The dish emerged from the broader trend of cross-cultural culinary experimentation, where chefs deconstruct and recombine iconic dishes from different gastronomic traditions. By substituting the traditional veal with pastrami—a cured, smoked, and steamed beef preparation—the dish creates an unexpected textural and flavor contrast while maintaining the essential character of tonnato's sauce.

## Key Characteristics

A distinguished version of Pastrami Tonnato features tender, properly steamed pastrami with its characteristic peppery crust intact, paired with a silky tonnato sauce made from quality canned tuna, anchovies, capers, and mayonnaise. The interplay between the bold, smoky beef and the delicate, briny sauce defines the dish's appeal.

## Notable Preparation

Osteria di Medicina in Medicina, Italy, has been credited with serving a notable interpretation of this fusion dish, demonstrating how regional Italian establishments have embraced contemporary culinary innovation while maintaining respect for traditional ingredients and techniques.

The dish remains relatively uncommon, appearing primarily in progressive restaurants willing to experiment with cross-cultural flavor combinations.