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.
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).
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.
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.
Slice the turkeys thin and spread them on the plates.