TURKEY TONNATO
- 1 skinless boneless turkey breast (about ½ pound)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 2 cups plus 1 tablespoon reduced-sodium chicken broth
- 4 ounces canned tuna, packed in olive oil (do not drain)
- 1 tablespoon fresh lemon juice (from about ½ lemon)
- 1 tablespoon drained capers
- 1 teaspoon anchovy paste or 1 anchovy fillet, drained
- â…“ cup mayonnaise
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions:
I freely admit that the tonnato preparation is an idea that takes some getting used to: It means that a meat, usually veal, is topped with tuna sauce—and it’s usually served cold.Instead of veal, I prefer the lighter taste of turkey paired with the relatively strong sauce, and I like this dish warm, not cold.
- Preheat the Oven to 375 degrees F. Place the turkey in a baking pan and rub the oil over the turkey. Sprinkle with the dried herbs and 1 teaspoon each of salt and pepper. Pour 2 cups of the broth around the turkey and bake until it is just cooked through, about 30 minutes.
- Let the turkey cool in the pan for 10 minutes, then transfer the turkey to a cutting board. Using a large, sharp knife, cut the turkey diagonally into ½-inch-thick slices. Return the turkey slices to the baking pan and coat with the pan juices.
- In the bowl of a food processor, blend the tuna, lemon juice, capers, anchovy paste, and the remaining 1 tablespoon of broth until creamy, about 1 minute.
- Transfer the tuna mixture to a medium bowl, and stir in the mayonnaise. Season the tuna sauce with salt and pepper to taste.
- Arrange the turkey slices on a platter and pour the tuna sauce over. Garnish with the parsley and serve.