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.
(substitute ½ cup store-bought mayonnaise thinned with 2 tablespoons of lemon juice)
Tuna -Caper Sauce
3tablespoonsfreshly squeezed lemon juice
7ouncecan tuna packed in oil
3anchovy fillets
3tablespoonscapersdrained
2tbspwater
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 MayonnaiseIn 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 MayonnaiseWhisk 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.
Notes
Serve with boiled new potatoes and crisp green beans, along with some good crusty bread for mopping up all the delicious sauce.