Turkey tonnato

So I saw this in one of Giada’s cookbooks and immediately thought, “Ewww.  Gross,” when I read what the word ‘tonnato’ meant. Roast turkey breast with Tuna sauce?  As one of my friends said after reading the ingredients “Sounds like cat vomit.” Gut it’s Giada and I’d probably eat dog food if she recommended it. Turns out that it’s damn tasty though.  The sauce gives bland-assed turkey a much needed flavor boost and would probably just as tasty on the lean, bland pork we’re forced by the health police to buy.  Be sure to have plenty of bread or rolls around to help soak it up.turkey tonnatto with semi-creamed spinach

Turkey Tonnato

Ingredients
* 2 lb turkey breast, skinless and boneless
* 1 Tbs oregano
* 1 Tbs thyme
* 1 Tbs basil
* 2 Tbs extra-virgin olive oil
* 1 cup chicken stock
* Salt and freshly ground black pepper

Tuna Sauce:
* 6 oz canned white meat tuna, packed in olive oil – do not drain
* 1 tsp anchovy paste or 1 anchovy fillet, drained
* 1 TBS fresh lemon juice
* 1 Tbs capers
* 1/3 cup mayonnaise
* Chopped parsley leaves, for garnish

Directions
Preheat oven 375.

Season the turkey with salt, pepper and herbs. Coat with olive oil, place in a baking pan and pour the chicken broth around the turkey. Bake for 30 to 40 minutes. Remove from oven and let cool in the baking pan for 10 minutes. Slice into 1/2-inch slices, on an angle. Allow to sit in baking pan with juices as you make sauce.

Toss the tuna, anchovy, lemon juice, mayo and capers in the food processor. Puree until creamy, about 1 minute. Pour the tuna mixture into a bowl.

Place the slices of turkey on a platter with some of the pan juices and pour the tuna sauce on top. Garnish with chopped parsley.

China: Lenox Tosca. crazy ornate, eh? 

Posted by Mike on Wednesday, January 20, 2010 at 02:05 PM
Filed in: Entrees • Poultry • ◊ Permalink
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