Tonno, Bagnacuda di Lago e Nasturio

Tonno, Bagnacuda di Lago e Nasturio is a contemporary Italian dish that reimagines the classic Piedmontese bagna càuda as a lake-style sauce. The dish typically features seared or confit tuna (tonno) as the protein, paired with a warm, anchovy-and-garlic-based sauce known as bagnacuda di lago, which incorporates local lake fish or freshwater anchovies for a regional twist. Nasturtium leaves or flowers (nasturio) add a peppery, floral garnish that cuts through the richness of the sauce.

A great version of this dish balances the bold, savory depth of the bagnacuda with the delicate texture of the tuna, ensuring the sauce does not overpower the fish. The nasturtium should provide a fresh, vibrant contrast, while the tuna remains moist and flaky. At Casaromano in Alzano Lombardo, Italy, the dish is praised by the creator Habemus Fame for its harmonious layering of umami and acidity. Regional variations may substitute tuna with other firm white fish or adjust the bagnacuda’s anchovy intensity, but the core concept of a lake-inspired warm dip paired with seafood and edible flowers remains distinctive.