Turkey Tonnato Recipes

TURKEY TONNATO

Steps:

• Preheat oven to 450 degrees F.
• Place slivers of garlic on the inside of the turkey breast and roll into neat package, tie with kitchen twine. Rub olive oil all over the roast and season with salt and pepper. If turkey breast was purchased tied, make small slits on the outside of the roast and insert the slivered garlic into the slits.
• Put the onion, celery, and chopped garlic in roasting pan with 1/2 cup of the stock. Lay seasoned turkey breast roll on top. Lightly tent pan with foil. Add more stock, as necessary, to keep vegetables from burning. Roast for about 45 minutes, until internal temperature registers 160 degrees F.
• Remove and let cool in pan. When turkey is room temperature, wrap well in plastic wrap, and refrigerate at least 4 hours or up to 2 days. Discard the onion, celery, and garlic.
• To make the sauce: Put the tuna, anchovies, 2 tablespoons of parsley, olive oil, and lemon juice in blender. Using short pulses, puree the mixture. Scrape the sides down frequently and stir to ensure even blending. When smooth, add the mayonnaise, capers, and white pepper and blend. Add the cream, a little at a time until you have desired texture and flavor. Additional white pepper, lemon, or anchovy may be added at this point, if desired. The sauce may be prepared up to 2 days in advance and refrigerated.
• To serve, arrange the selection of greens, fennel, and corn on platter. Drizzle lightly with olive oil, season with salt, pepper, and a squeeze of lemon. Slice turkey thinly, about 1/8-inch thick, and arrange on top of the greens. Drizzle with the sauce. Garnish with minced parsley and olives.

TURKEY TONNATO

Steps:

• Get your butcher to very finely slice the cooked turkey breast for you - it'll save you a lot of time and trouble.
• Prick the chillies with a knife, then hold them over a direct flame on the hob (or place under the grill) for around 5 minutes, or until blackened and blistered all over, turning occasionally. Transfer to a bowl, cover with clingfilm and leave to cool for around 10 minutes.
• Halve the anchovies lengthways, then add to a bowl along with the capers, red wine vinegar and extra virgin olive oil. Scrape off and discard the blackened skin from the cooled chillies. Halve, deseed and finely slice them lengthways, then add to the bowl. Mix well.
• Mash the tuna in a pestle and mortar to a smooth, creamy paste. Stir in the mayo, a pinch of cayenne, a squeeze of lemon juice and roughly 1 tablespoon of the dressing from the anchovies and chillies. Taste and season with salt and pepper, if you think it needs it.
• Arrange the turkey slices on a large platter, then drizzle over the tuna-spiked mayo. Now it's time to get retro - lay over the anchovy fillets in neat vertical lines, then place the chillies horizontally on top so you've created a pattern, a bit like a checkerboard! Sprinkle over the capers and the rocket and drizzle over the remaining dressing. Finish with a sprinkling of cayenne and a good grating of lemon zest, then tuck in.

TURKEY TONNATO SALAD

Steps:

• Put the mayo, most of the capers, 1 whole anchovy, the tuna and most of the lemon juice into a food processor. Whizz until the tuna is completely mixed into the mayo. Season with pepper first, then taste, and add salt and more lemon juice, if you need to. If your sauce seems a bit thick, whizz in a drop of water. Can be made up to a day ahead.
• Spread the turkey and rocket over a large serving plate, then spoon over the dressing and scatter with the remaining capers and sliced anchovy. Serve straight away with crusty bread.

TURKEY TONNATO (ITALIAN COLD TURKEY IN TUNA CAPER SAUCE)

Steps:

• To cook the Turkey, put everything into a large pan and snuggle the turkey steaks amongst it.
• Bring to a simmer and cook for 40 minutes, turning once or twice over a low heat. Allow to cool completely in the broth and refrigerate until ready to assemble (still in the broth) This can be done the day before.
• No more than 2 hours before you want to serve it, take the turkey out of the broth and pat dry on paper towels, strain the broth through a sieve into a bowl and discard the vegetables and herbs.
• Arrange the dry turkey onto a serving platter in a neat slightly overlapping fashion.
• Make the sauce (can also be done the day before) by putting everything in the blender or food processor apart from the broth. Blend thoroughly and little by little add the broth until the sauce is the consistency of thick pouring cream.
• Neatly pour over the turkey and garnish with the olives capers and parsley and refrigerate until ready to serve for no more than 2 hours.
• Exquisite.

TURKEY TONNATO

Steps:

• Blend tuna with oil, mayonnaise, broth, anchovies with oil, lemon juice, lemon peel, and 2 teaspoons capers in processor until smooth, about 2 minutes. Season with salt and pepper. Refrigerate until cold, at least 1 hour and up to 1 day.
• Arrange spinach on platter. Arrange turkey atop spinach. Pour sauce atop turkey, smoothing surface with knife. Sprinkle with parsley and 1/4 cup capers.

TURKEY TONNATO

Steps:

• For Turkey:
• Make slits in turkey with tip of small sharp knife; put 1 anchovy piece and 1 garlic sliver into each slit. Place turkey in large saucepan or Dutch oven. Add all remaining ingredients. Add water to cover. Bring to boil. Reduce heat, cover partially and simmer until meat thermometer inserted in center of turkey registers 140°F, about 1 hour. Turn off heat and let turkey cool in cooking liquid.
• For Sauce:
• Puree tuna, anchovies, lemon juice and 3 tablespoons capers in processor until very smooth, scraping down sides of work bowl occasionally. With machine running, gradually mix in oil and blend until creamy. Add mayonnaise and just blend using on/off turns (do not overmix).
• Remove turkey from broth (reserve broth for another use). Cut off string and pull off turkey skin. Slice turkey into thin rounds. Coat platter with some of sauce. Top with single layer of turkey slices. Spread turkey with more sauce. Sprinkle generously with parsley and capers. Continue layering turkey, sauce, parsley and capers until all of turkey is used. Surround with lemon slices. Cover with plastic; chill turkey and any remaining sauce separately for at least 8 hours. (Can be prepared 2 days ahead.) Let turkey stand at room temperature 1 hour. Serve, passing any remaining sauce separately.

TONNATO SAUCE

Steps:

• Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.

TURKEY TONNATO (TURKEY WITH TUNA SAUCE)

Steps:

• 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.

TURKEY TONNATO (TURKEY WITH TUNA SAUCE)

Steps:

• Cut the turkey breast across the grain into thin slices, each about one-eighth-inch thick.
• Put the drained tuna and capers into the container of a food processor or electric blender and blend. Add the mayonnaise, lemon juice, anchovies and broth. Blend thoroughly.
• Spoon about a quarter cup of the sauce into a serving dish and smooth it over. Arrange a quarter 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. Serve with tomato slices or a mixed green salad on the side.