Turkey Tonnato
Recipe from Food Network
Ingredients
- 2-pound boneless, skinless turkey breast
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 2 tablespoons extra-virgin olive oil
- 1 cup chicken stock
- Salt and freshly ground black pepper, to taste
- 6 ounces canned white-meat tuna packed in olive oil, undrained
- 1 teaspoon anchovy paste or 1 drained anchovy fillet
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers
- 1/3 cup mayonnaise
- Chopped parsley, for garnish
Method
- Heat the oven to 375°F.
- Season the turkey with salt, pepper, oregano, thyme, and basil, then coat it with olive oil.
- Put the turkey in a baking pan and pour the chicken stock around it.
- Bake for 30 to 40 minutes. Let the turkey cool in the pan for 10 minutes, then slice it diagonally into 1/2-inch pieces and leave it with the pan juices.
- Purée the tuna with its oil, anchovy, lemon juice, and capers for about 1 minute, until creamy.
- Transfer the tuna mixture to a bowl and stir in the mayonnaise.
- Arrange the turkey slices on a platter, spoon the tuna sauce over them, and garnish with parsley.
To drink
- Pairing
- Famille Quiot 2024 Domaine Houchart Rosé (Côtes de Provence Sainte-Victoire), $25
- On a budget
- Brotte 2023 Les Églantiers Rosé (Tavel), $19