Turkey Tonnato

Turkey Tonnato
Photo by Romulo Yanes

Ingredients

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

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
    • 2 onions
    • capers
    • 2 bay leaves
    • 2 14 1/2-ounce cans chicken broth
    • 3 anchovies
    • 1 1/4 cups extra-virgin olive oil
    • 2 cups dry white wine
    • +10 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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