Turkey Tonnato

Photo by Romulo Yanes

Ingredients

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

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

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Variations on Turkey Tonnato

Turkey Tonnato
- 1/3 cup fresh parsley
- 2 1/2 pounds roast turkey breast
- 1/4 cup canned low-salt chicken broth
- 5 anchovy fillets
- 14 teaspoons capers
- +4 other ingredients
Turkey Tonnato
- 3 tablespoons fresh lemon juice
- fresh Italian parsley
- capers
- 2 lemons
- 2 carrots
- 2 bay leaves
- 2 cups dry white wine
- 1 8-ounce jar mayonnaise
- +9 other ingredients
Turkey Tonnato
- 1 teaspoon caper juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons dried Italian seasoning
- 1 canned anchovy fillet
- 1/4 teaspoon white pepper
- +7 other ingredients