Turkey Tonnato

Turkey Tonnato
Photo by Romulo Yanes

Ingredients

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

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
    • 1/3 cup fresh parsley
    • 2 1/2 pounds roast turkey breast
    • 1/4 cup canned low-salt chicken broth
    • 2 tablespoons fresh lemon juice
    • +5 other ingredients
  • Turkey Tonnato
    • 1 1/4 cups extra-virgin olive oil
    • 3 tablespoons fresh lemon juice
    • 2 onions
    • fresh Italian parsley
    • capers
    • 2 lemons
    • 1 large garlic clove
    • +10 other ingredients
  • Turkey Tonnato
    • 1/2 cup light mayonnaise
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 2 (3/4-pound) turkey tenderloins
    • +9 other ingredients


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