Turkey Tonnato

Turkey Tonnato
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons salt
  • capers
  • 2 tablespoons water
  • 2 teaspoons anchovy paste
  • 1 cup dry white wine
  • 1 tablespoon fresh lemon zest
  • + 12 more ingredients
    • ½ cup extra-virgin olive oil
    • 3 tablespoons black-olive tapenade
    • 1 teaspoon black pepper
    • 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
    • 1 4- to 4 1/2-lb boneless turkey breast half with skin
    • 2 teaspoons fresh rosemary
    • 1 tablespoon fresh lemon juice

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
    • 2 1/2 pounds roast turkey breast
    • 5 anchovy fillets
    • 1/3 cup fresh parsley
    • +5 other ingredients
  • Turkey Tonnato
    • 3 anchovies
    • 1 8-ounce jar mayonnaise
    • 2 14 1/2-ounce cans chicken broth
    • 5 anchovies
    • 2 onions
    • 4 fresh parsley sprigs
    • +11 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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