Turkey Tonnato

Turkey Tonnato
Photo by Romulo Yanes

Ingredients

  • 1 teaspoon black pepper
  • 1 4- to 4 1/2-lb boneless turkey breast half with skin
  • 2 tablespoons extra-virgin olive oil
  • capers
  • 2 tablespoons water
  • 2 teaspoons anchovy paste
  • 1 cup dry white wine
  • + 12 more ingredients
    • 1 tablespoon fresh lemon zest
    • ½ cup extra-virgin olive oil
    • 3 tablespoons black-olive tapenade
    • 1 6-oz can chunk light tuna in olive oil
    • fresh flat-leaf parsley
    • 1 tablespoon garlic
    • 1 instant-read thermometer
    • lemon wedges
    • kitchen string
    • 2 teaspoons fresh rosemary
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons salt

Put oven rack in middle position and preheat oven to 350°F. Stir together tapenade, zest, garlic, and rosemary in a small bowl. Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you. Determine which long side of the breast is thickest, then, starting from that sid...

View full recipe at Epicurious

Comments

Variations on Turkey Tonnato

  • Turkey Tonnato
    • 2 tablespoons fresh lemon juice
    • 5 anchovy fillets
    • 14 teaspoons capers
    • 2 1/2 pounds roast turkey breast
    • +5 other ingredients
  • Turkey Tonnato
    • 2 cups dry white wine
    • 3 tablespoons capers
    • 3 anchovies
    • 1 8-ounce jar mayonnaise
    • 2 14 1/2-ounce cans chicken broth
    • 5 anchovies
    • 2 onions
    • +10 other ingredients
  • Turkey Tonnato
    • 1 teaspoon caper juice
    • 2 tablespoons fresh lemon juice
    • 1 1/4 cups fat-free, less-sodium chicken broth, divided
    • +9 other ingredients


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