Turkey Tonnato

Turkey Tonnato
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons black-olive tapenade
  • 1 tablespoon fresh lemon zest
  • 2 teaspoons fresh rosemary
  • 2 teaspoons salt
  • 1 tablespoon fresh lemon juice
  • ½ cup extra-virgin olive oil
  • + 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
    • 1 4- to 4 1/2-lb boneless turkey breast half with skin
    • 1 cup dry white wine
    • lemon wedges
    • kitchen string

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
    • 14 teaspoons capers
    • 1/4 cup mayonnaise
    • 1 tablespoon grated lemon peel
    • 1 6-ounce package baby spinach leaves
    • +5 other ingredients
  • Turkey Tonnato
    • 2 14 1/2-ounce cans chicken broth
    • 2 bay leaves
    • capers
    • 2 onions
    • 1 6 1/2-ounce can white meat tuna packed in water
    • +12 other ingredients
  • Turkey Tonnato
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 tablespoon olive oil
    • 1 (6-ounce) can albacore tuna in water, drained
    • +9 other ingredients


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