Turkey with Tuna Sauce

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PRESENTATION

Turkey tonné is a tasty appetizer, a reinterpretation of the classic veal with tuna sauce. The turkey is slowly cooked in an aromatic broth, which enhances its flavor without overpowering it. The other key player in the recipe is the dressing: the tuna sauce envelops each turkey slice, adding saltiness and creaminess. The result is a harmonious dish where each element finds its place without overshadowing the others. Turkey tonné is perfect for a light yet flavorful lunch, perhaps accompanied by crispy bread or a fresh salad. A dish with a classic taste, captivating with its elegance and simplicity.

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INGREDIENTS

Garlic 1 clove
Carrots 1
Onions 1
Celery 1 rib
Cloves 3
Extra virgin olive oil to taste
Rosemary 2 sprigs
White wine 1.75 oz (50 g)
Vegetable broth to taste
Turkey breast 1.75 lbs (800 g)
For the Tuna Sauce
Hard boiled eggs 3
Tuna in oil 0.9 cup (200 g)
Capers in vinegar 1 spoonful
Anchovies 6 fillets
Extra virgin olive oil 4 spoonfuls
Vegetable broth 1 mestolo
Preparation

How to prepare Turkey with Tuna Sauce

To prepare the turkey tonné, start by tying the meat. Tie the turkey breast like a roast 1 2 and set aside. Slice the celery into rounds 3.

Trim and peel the carrots, then cut them in half and slice into rounds 4. Quarter the onion 5. In a pot, pour the oil and add the vegetables 6.

Add the rosemary 7, garlic in its skin 8, and cloves 9.

Place the turkey in the pot 10, season with salt 11, and brown on all sides 12.

Deglaze with white wine and, once the alcohol has evaporated, cover with vegetable broth 13. Cover the pot with a lid 14 and cook on low heat for 1 hour. To check the cooking, prick the meat fifteen minutes before the end of cooking: if pink liquid comes out, the meat is still raw, continue cooking for another fifteen minutes; if the liquid is clear, it means the meat is perfectly cooked and you can turn off the heat; if no liquid comes out, it means the meat is too dry. Once cooked, turn off the heat and let the turkey cool, still covered, in its cooking juices to prevent the meat from darkening. Meanwhile, prepare the tuna sauce. Cut the hard-boiled eggs into quarters 15.

Place them in a pitcher and add the tuna 16, anchovies 17, and capers 18.

Add the oil 19 and a ladle of the meat's cooking broth 20. Blend with an immersion blender 21.

You should obtain a creamy and homogeneous sauce 22. Remove the string from the turkey 23 and cut it into fairly thin slices 34.

Arrange the slices on a serving platter and finish with the tuna sauce 25 and a few capers 26. The turkey tonné is ready to be enjoyed 27.

Storage

Turkey tonné can be stored in the refrigerator, in an airtight container, for 2-3 days. It is advisable to store the meat and sauce separately to maintain the ideal consistency of both. Store the tuna sauce, also in the refrigerator, in an airtight container for up to 3 days.

Advice

Before spreading the sauce on the meat, you can, if you like, add a splash of balsamic vinegar to each slice: it will give a more decisive flavor to your preparation. For a fresher taste, you can add a few drops of lemon juice to the tuna sauce or finish with a grating of lemon zest.

For the translation of some texts, artificial intelligence tools may have been used.