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
    • 2 teaspoons fresh rosemary
    • ½ cup extra-virgin olive oil
    • 3 tablespoons black-olive tapenade
    • 1 teaspoon black pepper
    • 1 tablespoon fresh lemon juice
    • 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

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
    • 1 8-ounce jar mayonnaise
    • 2 14 1/2-ounce cans chicken broth
    • 5 anchovies
    • 3 anchovies
    • 2 onions
    • 4 fresh parsley sprigs
    • +11 other ingredients
  • Turkey Tonnato
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 (6-ounce) can albacore tuna in water, drained
    • 1/4 teaspoon white pepper
    • 1 canned anchovy fillet
    • +8 other ingredients


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