Turkey Tonnato

Turkey Tonnato
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons water
  • kitchen string
  • lemon wedges
  • 1 teaspoon black pepper
  • ½ cup extra-virgin olive oil
  • 3 tablespoons black-olive tapenade
  • 1 instant-read thermometer
  • + 12 more ingredients
    • fresh flat-leaf parsley
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons anchovy paste
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons fresh rosemary
    • 1 4- to 4 1/2-lb boneless turkey breast half with skin
    • 1 tablespoon fresh lemon zest
    • 1 6-oz can chunk light tuna in olive oil
    • capers
    • 2 teaspoons salt
    • 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 6-ounce package baby spinach leaves
    • 14 teaspoons capers
    • 5 anchovy fillets
    • 2 6-ounce cans light tuna packed in olive oil
    • +5 other ingredients
  • Turkey Tonnato
    • 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
    • +12 other ingredients
  • Turkey Tonnato
    • 1 canned anchovy fillet
    • 1 teaspoon caper juice
    • 1 (6-ounce) can albacore tuna in water, drained
    • 2 tablespoons dried Italian seasoning
    • +8 other ingredients


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