Turkey Tonnato (Turkey With Tuna Sauce)
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound cooked, boneless, skinless breast of turkey
- 16½-ounce can tuna, drained
- 3tablespoons drained capers
- 1½cups mayonnaise (see recipe)
- 1teaspoon lemon juice
- 1tablespoon finely chopped anchovy fillets, or use anchovy paste
- 2tablespoons turkey or chicken broth
- Seeded thin lemon slices, black olives and finely chopped parsley for garnish
Nutritional analysis per serving (8 servings)
412 calories; 38 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 21 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 17 grams protein; 440 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the turkey breast across the grain into thin slices, each about one-eighth-inch thick.
- Step 2
Put the drained tuna and capers into the container of a food processor or electric blender and blend. Add the mayonnaise, lemon juice, anchovies and broth. Blend thoroughly.
- Step 3
Spoon about a quarter cup of the sauce into a serving dish and smooth it over. Arrange a quarter of the turkey slices, slightly overlapping, over the sauce. Spoon another layer of sauce on top. Add another layer of turkey slices and more sauce. Continue making layers until all the turkey slices are used.
- Step 4
Finish with a layer of sauce. Garnish the top symmetrically with lemon slices, black olives and parsley. Serve any additional sauce on the side. Serve with tomato slices or a mixed green salad on the side.
Private Notes
Comments
I order Oregon tuna processed in the can without additional oil or liquid. For the turkey tonnato I drain that tuna broth and use it instead of the broth in the recipe. 1/4 inch slices of reduced-salt roasted deli turkey smeared top and bottom with sauce on a bed of lettuces with one or two small boiled new potatoes, chilled asparagus spears, boiled egg halves, little red and yellow tomatoes, sprinkled with sliced black olives makes for easy and impressive presentation. Pass additional sauce.
I just made a double batch of tonnato, which I served a portion as a dip with crudités. Delicious. The following day my husband bbq’d a whole salmon and we served it with tonnato drizzled on top. So amazing. The third day I stirred in a cup of minced parsley, and served it over lemon roasted chicken breasts. Recently I read another recipe in which the cook threw a hand full of chopped basil into the tonnato. Since we’re craving another batch of tonnato, I’m gonna make the latter variation next.
Is this best with tuna in water or olive oil? I love tuna in olive oil, but this has all that mayonnaise as well.
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