Turkey Tonnato

Turkey Tonnato
Photo by Romulo Yanes

Ingredients

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

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
    • 5 anchovy fillets
    • 2 1/2 pounds roast turkey breast
    • 1/3 cup fresh parsley
    • 2 6-ounce cans light tuna packed in olive oil
    • +5 other ingredients
  • Turkey Tonnato
    • 1 1/4 cups extra-virgin olive oil
    • 2 cups dry white wine
    • 3 tablespoons capers
    • fresh Italian parsley
    • 3 tablespoons fresh lemon juice
    • 2 lemons
    • +11 other ingredients
  • Turkey Tonnato
    • 1 tablespoon capers
    • 2 (3/4-pound) turkey tenderloins
    • 1 1/4 cups fat-free, less-sodium chicken broth, divided
    • 1/2 teaspoon salt
    • +8 other ingredients


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