Hold the Veal—Try Tonnato Sauce with Seeds and Fermented Cucumbers

I’ve rarely had tonnato sauce without its usual accompaniment of sliced veal in vitello tonnato, but at The Whale Wins in Seattle, Renee Erickson gives the creamy sauce a lighter presentation. A base of locally made Sea Wolf Bakers' rye bread is smeared with tuna tonnato and topped with a pile of fermented cucumbers, thinly sliced snap peas and a shower of poppy, sesame, and other seeds. The...