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1
Preheat oven to 450 degrees F.
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2
Place slivers of garlic on the inside of the turkey breast and roll into neat package, tie with kitchen twine.
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3
Rub olive oil all over the roast and season with salt and pepper.
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4
If turkey breast was purchased tied, make small slits on the outside of the roast and insert the slivered garlic into the slits.
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5
Put the onion, celery, and chopped garlic in roasting pan with 1/2 cup of the stock.
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6
Lay seasoned turkey breast roll on top.
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7
Lightly tent pan with foil.
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8
Add more stock, as necessary, to keep vegetables from burning.
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9
Roast for about 45 minutes, until internal temperature registers 160 degrees F.
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10
Remove and let cool in pan.
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11
When turkey is room temperature, wrap well in plastic wrap, and refrigerate at least 4 hours or up to 2 days.
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12
Discard the onion, celery, and garlic.
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13
To make the sauce: Put the tuna, anchovies, 2 tablespoons of parsley, olive oil, and lemon juice in blender.
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14
Using short pulses, puree the mixture.
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15
Scrape the sides down frequently and stir to ensure even blending.
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16
When smooth, add the mayonnaise, capers, and white pepper and blend.
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17
Add the cream, a little at a time until you have desired texture and flavor.
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18
Additional white pepper, lemon, or anchovy may be added at this point, if desired.
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19
The sauce may be prepared up to 2 days in advance and refrigerated.
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20
To serve, arrange the selection of greens, fennel, and corn on platter.
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21
Drizzle lightly with olive oil, season with salt, pepper, and a squeeze of lemon.
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22
Slice turkey thinly, about 1/8-inch thick, and arrange on top of the greens.
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23
Drizzle with the sauce.
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24
Garnish with minced parsley and olives.
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25
Cook's note: For a buffet party presentation, you could surround the Tonnato with marinated roast red peppers and mushrooms.
