Turkey Tonnato With Tuna Sauce Recipe
Ingredients
| Turkey breast | 1 , uncooked | |
| Dry white wine | 1 Cup (16 tbs) | |
| Water | 2 Quart | |
| Onion | 1 , sliced | |
| Tuna | 2 Can (10oz), drained (Tuna Sauce:) | |
| Anchovy fillets, | 1 Can (10oz), drained (Tuna Sauce:) | |
| Carrot | 1 , sliced (Tuna Sauce:) | |
| Salt | 1 Teaspoon (Tuna Sauce:) | |
| Pepper | 1/2 Teaspoon (Tuna Sauce:) | |
| Rosemary leaves | 1/2 Teaspoon, dried (Tuna Sauce:) | |
| Tuna Sauce | ||
| 2 cups strained broth from turkey | ||
| Mayonnaise | 1 Cup (16 tbs) (Tuna Sauce:) | |
| Lemon juice | 1 Tablespoon (Tuna Sauce:) | |
Directions
Place turkey breast in a large pot or Dutch oven.
Add wine, water, onion, carrot, salt, pepper and rosemary.
Cover and simmer 1-1/2 to 2 hours until tender.
Refigerate turkey in broth about 2 hours until chilled thoroughly.
Drain, reserving 2 cups strained broth for Tuna Sauce.
Prepare Tuna Sauce.
Use a sharp knife to cut turkey into thin slices.
Arrange 2 or 3 slices on each appetizer plate.
Spoon chilled tuna sauce over sliced turkey.
Add wine, water, onion, carrot, salt, pepper and rosemary.
Cover and simmer 1-1/2 to 2 hours until tender.
Refigerate turkey in broth about 2 hours until chilled thoroughly.
Drain, reserving 2 cups strained broth for Tuna Sauce.
Prepare Tuna Sauce.
Use a sharp knife to cut turkey into thin slices.
Arrange 2 or 3 slices on each appetizer plate.
Spoon chilled tuna sauce over sliced turkey.
Chef
