Turkey Vitello tonnato is known as a delicious starter. But did you know that you can serve it as a delicious dinner? With thinly sliced turkey, with some creamy tuna sauce drizzled on top. Delicious for your next Italian dinner party.
At Thanksgiving tradition is to eat Turkey. But we are with only five in our house. And a whole turkey is just too big. So I made Turkey breast with a tuna sauce. Such a delicious recipe. It doesn't have to be Thanksgiving to enjoy this dish. I could eat it every week for that sake (and maybe I will).
The turkey is poached instead of grilled in wine with vegetables. Therefore it gets great flavor. The tuna sauce is spiced up by using capers and anchovies. It is served cold.
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- when you made a whole turkey but got some leftovers, this dish is great for them. Poach the leftover turkey in the water and it will become moist. You can also serve the turkey cold.
- You poach the turkey so it stays moist. Make sure it's done before serving, you don't want food poisoning. You could use a meat thermometer to check the core temperature. It should be 162 degrees Fahrenheit (72 degrees Celsius).
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Turkey breast with tuna sauce
Ingredients
Turkey
- 4 turkey breast
- 400 ml white wine dry
- 2 carrots peeled and cut in three
- 2 stalks celery cleaned and cut in three
- 1 onion peeled and cut in 4 pieces
- 1 bay leaf
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Tuna sauce
- 5 tablespoons mayonnaise
- 100 grams tuna canned
- 1 tablespoon capers
- 3 anchovies
- 3 twigs chives sliced in small pieces
Ingredients you need per step are listed below the step in Italic
Instructions
Turkey
- Put the turkey breast in a stewing pan.
- Pour the wine into the pan.
- Add the carrots, celery, onion, and bay leaf.
- Sprinkle some salt and pepper, at the taste, on top.
- Add water until the meat and veggies are underwater levels.
- Bring the ingredients to a boil and turn the heat low.
- Simmer for 30 minutes or until the breast is done.
Tuna sauce
- Meanwhile prepare the sauce by putting mayonnaise, tuna, capers, and anchovies in a blender.
- Pulse until you've got a smooth sauce.
- Add the chives and mix with a spoon.
Preparing
- Slice the turkeys thin and spread them on the plates.
- Drip the tuna sauce on top.
- Optional: garnish with arugula, lettuce or capers
Notes
- When you made a whole turkey but got some leftovers, this dish is great for them. Poach the leftover turkey in the water and it will become moist. You can also serve the turkey cold.
- You poach the turkey so it stays moist. Make sure it's done before serving, you don't want food poisoning. You could use a meat thermometer to check the core temperature. It should be 162 degrees Fahrenheit (72 degrees Celsius).
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