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.