Turkey Tonnato with Potatoes and Green Beans

Turkey Tonnato with Potatoes and Green Beans
Photo by Romulo Yanes

Ingredients

  • 1 tablespoon water
  • 1 2 1/2- to 3-lb turkey breast half (with bones and skin)
  • 2 tablespoons bottled capers
  • 4 tablespoons fresh lemon juice
  • 1 quart chicken broth
  • 3 large anchovy fillets
  • small fresh basil leaves
  • + 7 more ingredients
    • 2 pounds small (1 1/2- to 2-inch) red potatoes
    • ½ cup Kalamata or other brine-cured black olives
    • 1 pound haricots verts (thin French green beans)
    • 1 6-oz can tuna packed in olive oil
    • 2 ½ quarts water
    • 1/3 cup extra-virgin olive oil
    • ¾ cup mayonnaise

Put turkey breast in a 6- to 8-quart pasta pot and add broth and enough water to cover turkey by 1 inch. Remove turkey and bring liquid to a boil. Season with salt and return turkey to pot, then poach at a bare simmer, uncovered, skimming any froth, until an instant-read thermometer inserted 2 in...

View full recipe at Epicurious

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