Turkey Tonnato
by Caren MCSherry
Tuna gives this Piedmontese sauce its name and flavour. It is traditionally served over cold veal, however I choose to use roasted turkey breast. You can also serve it over steamed chilled asparagus or anywhere a rich sauce is desired.
Ingredients:
- 2 ½ to 3lbs Fresh turkey breast
- 1-2 tbsp Olive oil
- Freshly ground pepper
- ¼ tsp Sea salt
- 6oz can High quality tuna
- 2 Egg yolks
- 4 Garlic cloves, chopped
- 4 Anchovy fillets, more if desired
- ¼ cup Fresh lemon juice
- 1 cup Extra virgin olive oil
- Sea salt & freshly ground pepper to taste
- Parsley, finely chopped
Method:
- Turkey:
1. Preheat the oven to 350F. Rub the turkey breast with the olive oil, salt, and pepper. Place in a baking tray and cover loosely with aluminum foil. Bake for about 50 to 60 minutes, or until the turkey is cooked through and reaches an internal temperature of 165F (74C). It should not be pink. Set aside to cool.
- Tonnato:
1. In the bowl of a food processor or blender, add the tuna, egg yolks, garlic, anchovy, and lemon juice. Process until the mixture becomes a very smooth paste. Very slowly, with the machine running, pour the oil in. As the blade turns it will emulsify the dressing and create a velvety sauce.
2. Adjust the taste with freshly ground pepper and salt. You likely won’t need much salt as the anchovies provide some seasoning.
To Serve, slice the turkey into 1/8th-inch slices, lay them on a long tray slightly overlapping. Pour the sauce in a thin line down the centre of the turkey. Place the remaining sauce on the side. Garnish with finely chopped parsley.
Serves 6
Copyright (c) Caren McSherry 11/2021
1. Preheat the oven to 350F. Rub the turkey breast with the olive oil, salt, and pepper. Place in a baking tray and cover loosely with aluminum foil. Bake for about 50 to 60 minutes, or until the turkey is cooked through and reaches an internal temperature of 165F (74C). It should not be pink. Set aside to cool.
- Tonnato:
1. In the bowl of a food processor or blender, add the tuna, egg yolks, garlic, anchovy, and lemon juice. Process until the mixture becomes a very smooth paste. Very slowly, with the machine running, pour the oil in. As the blade turns it will emulsify the dressing and create a velvety sauce.
2. Adjust the taste with freshly ground pepper and salt. You likely won’t need much salt as the anchovies provide some seasoning.
To Serve, slice the turkey into 1/8th-inch slices, lay them on a long tray slightly overlapping. Pour the sauce in a thin line down the centre of the turkey. Place the remaining sauce on the side. Garnish with finely chopped parsley.
Serves 6
Copyright (c) Caren McSherry 11/2021
