Turkey Tonnato

Turkey Tonnato
Photo by Romulo Yanes

Ingredients

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

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
    • 1/4 cup mayonnaise
    • 1 6-ounce package baby spinach leaves
    • 1 tablespoon grated lemon peel
    • 14 teaspoons capers
    • 5 anchovy fillets
    • +4 other ingredients
  • Turkey Tonnato
    • 1 8-ounce jar mayonnaise
    • 1 3 1/2-pound boned, rolled and tied turkey breast
    • 2 14 1/2-ounce cans chicken broth
    • 2 bay leaves
    • 3 anchovies
    • 2 carrots
    • +11 other ingredients
  • Turkey Tonnato
    • 2 (3/4-pound) turkey tenderloins
    • 1 1/4 cups fat-free, less-sodium chicken broth, divided
    • 1/2 teaspoon salt
    • 1 teaspoon caper juice
    • +8 other ingredients


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