Turkey Tonnato (Turkey With Tuna Sauce)
"Rather than traditional veal (vitello tonnato), this recipe makes good use of leftover thinly sliced turkey breast. The sauce, given great body and piquancy with the addition of capers and chopped anchovy fillets, is enormously simple to make with a food processor or blender. It is visually impressive, with garnishes such as thinly sliced lemon wedges, imported Mediterranean-style black olives and tourches of finely chopped parsley, was created by Craig Claiborne and Pierre Franey of The New York Times. Serve with tomato slices or a mixed green sald on the side."
photo by MsPia
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 lb skinless boneless turkey breast (cooked)
- 1 (6 1/2 ounce) can tuna, drained
- 3 tablespoons drained capers
- 1 1⁄2 cups mayonnaise (homemade, if possible)
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped anchovy fillet or 1 tablespoon anchovy paste
- 2 tablespoons turkey broth or 2 tablespoons chicken broth
- lemon slice, thin, seeded
- black olives
- parsley, finely chopped
directions
- Cut the turkey breast across the grain into thin slices, about 1/8-inch thick.
- Put the drained tuna and capers into the container of a food processor or blender and blend.
- Add the mayonnaise, lemon juice, anchovies and broth. Blend thoroughly.
- Spoon about a 1/4 cup of the sauce into a serving dish and smooth it over.
- Arrange a 1/4 of the turkey slices, slightly overlapping, over the sauce.
- Spoon another layer of sauce on top.
- Add another layer of turkey slices and more sauce.
- Continue making layers until all the turkey slices are used.
- Finish with a layer of sauce.
- Garnish the top symmetrically with lemon slices, black olives, and parsley.
- Serve any additional sauce on the side.
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Reviews
-
Excellent! I didn't blend in all the capers because I love the crunchy saltiness of them, so I added some on top. Also when I finished making the sauce I thought it needed more tuna but I actually eat it the next day and the flavours had blended to perfection.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
