Turkey Tonnato Recipe

Name: Turkey Tonnato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3 1/2-pound boned, rolled and tied turkey breast; 3 anchovies, cut into 1/2-inch pieces; 1 large garlic clove, slivered; 2 14 1/2-ounce cans chicken broth; 2 cups dry white wine; 2 onions, quartered; 2 carrots, cut into 2-inch pieces; 4 fresh parsley sprigs; 2 bay leaves; 1 6 1/2-ounce can white meat tuna packed in water, well drained; 5 anchovies; 3 tablespoons fresh lemon juice; 3 tablespoons drained capers; 1 1/4 cups extra-virgin olive oil; 1 8-ounce jar mayonnaise (1 cup plus 1 tablespoon); Chopped fresh Italian parsley; Drained capers; 2 lemons, halved lengthwise, sliced

Servings: persons

1 3 1/2-pound boned, rolled and tied turkey breast
3 anchovies, cut into 1/2-inch pieces
1 large garlic clove, slivered
2 14 1/2-ounce cans chicken broth
2 cups dry white wine
2 onions, quartered
2 carrots, cut into 2-inch pieces
4 fresh parsley sprigs
2 bay leaves
1 6 1/2-ounce can white meat tuna packed in water, well drained
5 anchovies
3 tablespoons fresh lemon juice
3 tablespoons drained capers
1 1/4 cups extra-virgin olive oil
1 8-ounce jar mayonnaise (1 cup plus 1 tablespoon)
Chopped fresh Italian parsley
Drained capers
2 lemons, halved lengthwise, sliced

1
Make slits in turkey with tip of small sharp knife; put 1 anchovy piece and 1 garlic sliver into each slit.
2
Place turkey in large saucepan or Dutch oven.
3
Add all remaining ingredients.
4
Add water to cover.
5
Bring to boil.
6
Reduce heat, cover partially and simmer until meat thermometer inserted in center of turkey registers 140F, about 1 hour.
7
Turn off heat and let turkey cool in cooking liquid.
8
Puree tuna, anchovies, lemon juice and 3 tablespoons capers in processor until very smooth, scraping down sides of work bowl occasionally.
9
With machine running, gradually mix in oil and blend until creamy.
10
Add mayonnaise and just blend using on/off turns (do not overmix).
11
Remove turkey from broth (reserve broth for another use).
12
Cut off string and pull off turkey skin.
13
Slice turkey into thin rounds.
14
Coat platter with some of sauce.
15
Top with single layer of turkey slices.
16
Spread turkey with more sauce.
17
Sprinkle generously with parsley and capers.
18
Continue layering turkey, sauce, parsley and capers until all of turkey is used.
19
Surround with lemon slices.
20
Cover with plastic; chill turkey and any remaining sauce separately for at least 8 hours.
21
(Can be prepared 2 days ahead.)
22
Let turkey stand at room temperature 1 hour.
23
Serve, passing any remaining sauce separately.

1123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 3 1/2-pound boned, rolled and tied turkey breast, 3 anchovies, cut into 1/2-inch pieces, 1 large garlic clove, slivered, 2 14 1/2-ounce cans chicken broth, and more.

Yes, Turkey Tonnato falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Tonnato

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