Turkey Tonnato (Italian Cold Turkey In Tuna Caper S

Name: Turkey Tonnato (Italian Cold Turkey In Tuna Caper Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: To cook the turkey; 8 -12 turkey breast steaks; 1 carrot, diced small; 1 onion, diced; 1 celery rib; 1 bay leaf; 1 sprig thyme; 1 cup white wine; 1/2 cup olive oil; 1 teaspoon pickled capers; 1/2 teaspoon fennel seed; 1/2 teaspoon black peppercorns; 1/4 teaspoon salt; For the sauce; 1 (14 ounce) jar mayonnaise; 1 (200 g) can tuna in brine, drained; 100 -200 ml strained turkey broth (approx, see method); 4 anchovy fillets; 1 teaspoon pickled capers; 1 squeeze lemon juice; Garnish; 1 tablespoon pickled capers; 12 black olives, pitted and chopped; 1 sprig parsley, chopped

Servings: persons

To cook the turkey
8 -12 turkey breast steaks
1 carrot, diced small
1 onion, diced
1 celery rib
1 bay leaf
1 sprig thyme
1 cup white wine
1/2 cup olive oil
1 teaspoon pickled capers
1/2 teaspoon fennel seed
1/2 teaspoon black peppercorns
1/4 teaspoon salt
For the sauce
1 (14 ounce) jar mayonnaise
1 (200 g) can tuna in brine, drained
100 -200 ml strained turkey broth (approx, see method)
4 anchovy fillets
1 teaspoon pickled capers
1 squeeze lemon juice
Garnish
1 tablespoon pickled capers
12 black olives, pitted and chopped
1 sprig parsley, chopped

1
To cook the Turkey, put everything into a large pan and snuggle the turkey steaks amongst it.
2
Bring to a simmer and cook for 40 minutes, turning once or twice over a low heat. Allow to cool completely in the broth and refrigerate until ready to assemble (still in the broth) This can be done the day before.
3
No more than 2 hours before you want to serve it, take the turkey out of the broth and pat dry on paper towels, strain the broth through a sieve into a bowl and discard the vegetables and herbs.
4
Arrange the dry turkey onto a serving platter in a neat slightly overlapping fashion.
5
Make the sauce (can also be done the day before) by putting everything in the blender or food processor apart from the broth. Blend thoroughly and little by little add the broth until the sauce is the consistency of thick pouring cream.
6
Neatly pour over the turkey and garnish with the olives capers and parsley and refrigerate until ready to serve for no more than 2 hours.
7
Exquisite.

5601

kcal

Calories

238

Fat

Carbs

791

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: To cook the turkey, 8 -12 turkey breast steaks, 1 carrot, diced small, 1 onion, diced, and more.

Yes, Turkey Tonnato (Italian Cold Turkey In Tuna Caper Sauce) falls under the Seafood 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.

That's it — enjoy your meal!

Turkey Tonnato (Italian Cold Turkey In Tuna Caper Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions