July 30, 2021

Tacchino Tonnato: Chilled Turkey in Tuna-Caper Sauce

Turkey Tonnato is an easy make-ahead dish based on a classic Italian summer dish Vitello tonnato—chilled, sliced veal in a creamy tuna-caper sauce.

Instead of the traditional veal roast, I’ve substituted a boneless, skinless turkey breast that I gently poached on the stovetop. You could also make the dish with boneless, skinless chicken breasts if you prefer.

You may think the combination of a tuna sauce with the poached turkey is an odd combination, but it works beautifully! The tonnato sauce has a wonderfully unique flavour, that is not at all overpowered by the tuna. The lemon, anchovies and capers provide the perfect balance of salt and acidity to the sauce.

It’s definitely one of those dishes that are better the next day. Leaving the turkey to rest, refrigerated in the tuna sauce for a couple of hours or a day allows the flavours to infuse, and the turkey soak up the sauce. Best served at room temperature, take the turkey out in time to lose the chill of the fridge.

Boiled, tiny new potatoes and crisp green beans make perfect accompaniments. Be sure to have some crusty bread on hand to mop up any extra sauce!

The Mayonnaise

The addition of a little mayonnaise, homemade or store-bought, turns the rich tuna-based mixture into a luscious creamy sauce.

You can use a good quality store-bought mayonnaise or whisk up a little home-made mayo.

If you have access to good, fresh eggs it just takes minutes to whisk together a homemade mayonnaise. All you need are a couple egg yolks, olive oil, lemon juice, and a pinch of salt to whisk together a velvety mayonnaise. The mayonnaise is folded together with the tuna mixture to form a luscious, creamy sauce.

Enjoy!

Turkey Tonnato: Chilled Turkey in Tuna-Caper Sauce

Based on Veal Tonnato, a classic Italian summer dish. Chilled, sliced turkey breast is served in a creamy tuna- caper sauce that has a perfect balance of salt and acidity.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Dinner, Main Course

Cuisine: Italian

Keyword: potluck dishes, summer recipes

Servings: people

Calories: 581kcal

Ingredients

The Turkey

2 to 2½ pound boneless, skinless turkey breast
1 onion quartered
2 stalks celery cut into 2- or 3-inch pieces
4 cups low-sodium chicken stock or broth
1 bay leaf

Homemade Mayonnaise

2 egg yolks at room temperature
⅛ tsp Sea salt
½ cup extra virgin olive oil
2 tbsp freshly squeezed lemon juice
(substitute ½ cup store-bought mayonnaise thinned with 2 tablespoons of lemon juice)

Tuna -Caper Sauce

3 tablespoons freshly squeezed lemon juice
7 ounce can tuna packed in oil
3 anchovy fillets
3 tablespoons capers drained
2 tbsp water
Thin slices of lemon, pitted black olives sliced thinly, capers for garnish

Instructions

Turkey

Place the turkey breast in a large, heavy-bottomed pot such as a Dutch Oven. Add the onion, celery, then pour the stock over top. Add the bay leaf.
Cover, bring to a boil, then reduce heat to low and simmer with the cover on, for 15 to 20 minutes, or until internal temperature of the turkey is 165 F.
Remove from heat, using tongs, remove the turkey from the stock and set aside to cool.
Strain the stock and let cool. Reserve for another use. The stock will keep, frozen for 3-6 months.

The Tuna-Caper Sauce

While the turkey cools, prepare the sauce.
Homemade Mayonnaise
In a large bowl, whisk together egg yolks and ⅛ teaspoon of salt until pale yellow and the consistency of cream.
Slowly add in a 1/4 cup of the olive oil, a few drops at a time, whisking continually. Once the mixture is quite thick, whisk in 1 tablespoon of the lemon juice. Continue adding another 1/4 cup of oil until all of it has been absorbed and the mayonnaise is quite thick and shiny. Whisk in another tablespoon of lemon juice.
Store-bought Mayonnaise
Whisk together ½ cup mayonnaise and 2 tablespoons of lemon juice until smooth, and the lemon juice is fully incorporated.
Drain the tuna and place it in a food processor. Add the anchovies, ¼ cup olive oil, 3 tablespoons lemon juice and the capers. Blend until smooth, and creamy, then add the water to thin the sauce.
Transfer to the bowl with the mayonnaise and fold to combine. Taste and adjust seasoning.

Assemble the Dish

Slice the turkey into ¼ to ½ inch slices.
Smear a few tablespoons of sauce on the bottom of a large serving platter.
Layer ½ the turkey slices, slightly overlapping, on top and cover with ½ the sauce. Repeat with the remaining turkey and sauce.
Cover with plastic wrap and refrigerate for at least 2 hours.
Note: For best results make a day-ahead to allow the turkey to rest in the sauce for 24 hours.
Bring to room temperature before serving. Garnish with lemon slices, thinly sliced black olives and a scattering of capers.