Best Turkey Tonnato Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TURKEY TONNATO (TURKEY WITH TUNA SAUCE)



Turkey Tonnato (Turkey With Tuna Sauce) image

Rather than traditional veal (vitello tonnato), this recipe makes good use of leftover thinly sliced turkey breast. The sauce, given great body and piquancy with the addition of capers and chopped anchovy fillets, is enormously simple to make with a food processor or blender. It is visually impressive, with garnishes such as thinly sliced lemon wedges, imported Mediterranean-style black olives and tourches of finely chopped parsley, was created by Craig Claiborne and Pierre Franey of The New York Times. Serve with tomato slices or a mixed green sald on the side.

Provided by JackieOhNo

Categories     Tuna

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb skinless boneless turkey breast (cooked)
1 (6 1/2 ounce) can tuna, drained
3 tablespoons drained capers
1 1/2 cups mayonnaise (homemade, if possible)
1 teaspoon lemon juice
1 tablespoon finely chopped anchovy fillet or 1 tablespoon anchovy paste
2 tablespoons turkey broth or 2 tablespoons chicken broth
lemon slice, thin, seeded
black olives
parsley, finely chopped

Steps:

  • Cut the turkey breast across the grain into thin slices, about 1/8-inch thick.
  • Put the drained tuna and capers into the container of a food processor or blender and blend.
  • Add the mayonnaise, lemon juice, anchovies and broth. Blend thoroughly.
  • Spoon about a 1/4 cup of the sauce into a serving dish and smooth it over.
  • Arrange a 1/4 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.
  • Finish with a layer of sauce.
  • Garnish the top symmetrically with lemon slices, black olives, and parsley.
  • Serve any additional sauce on the side.

Nutrition Facts : Calories 358.5, Fat 21.7, SaturatedFat 3.4, Cholesterol 73.8, Sodium 594.2, Carbohydrate 14.3, Fiber 0.1, Sugar 3.8, Protein 26.4

TURKEY TONNATO



Turkey Tonnato image

Provided by Food Network

Categories     main-dish

Time 1h19m

Yield 8 to 10 servings

Number Of Ingredients 25

3 1/2 pounds boneless turkey breast
1 clove garlic slivered, plus 1 clove garlic roughly chopped
1 to 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 medium onion, roughly chopped
3 stalks celery, roughly chopped
1/2 cup chicken stock, plus more, as needed
1 (6 to 7-ounce) can tuna packed in olive oil
5 anchovy fillets packed in olive oil, drained
2 tablespoons minced fresh flat-leaf parsley, plus 1/4 cup for garnish
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 cup mayonnaise
2 tablespoon capers, drained
1/4 teaspoon white pepper
1/2 cup cream, plus more if desired
2 cups (combined) endive, mache and/or arugula
1 cup shaved fennel
1 cup fresh corn kernels, blanched
Extra-virgin olive oil, as desired
Salt and freshly ground black pepper
Squeeze lemon juice
1/2 cup pitted Nicoise olives
Marinated roasted peppers, store bought
Marinated mushrooms, store bought

Steps:

  • Preheat oven to 450 degrees F.
  • Place slivers of garlic on the inside of the turkey breast and roll into neat package, tie with kitchen twine. Rub olive oil all over the roast and season with salt and pepper. If turkey breast was purchased tied, make small slits on the outside of the roast and insert the slivered garlic into the slits.
  • Put the onion, celery, and chopped garlic in roasting pan with 1/2 cup of the stock. Lay seasoned turkey breast roll on top. Lightly tent pan with foil. Add more stock, as necessary, to keep vegetables from burning. Roast for about 45 minutes, until internal temperature registers 160 degrees F.
  • Remove and let cool in pan. When turkey is room temperature, wrap well in plastic wrap, and refrigerate at least 4 hours or up to 2 days. Discard the onion, celery, and garlic.
  • To make the sauce: Put the tuna, anchovies, 2 tablespoons of parsley, olive oil, and lemon juice in blender. Using short pulses, puree the mixture. Scrape the sides down frequently and stir to ensure even blending. When smooth, add the mayonnaise, capers, and white pepper and blend. Add the cream, a little at a time until you have desired texture and flavor. Additional white pepper, lemon, or anchovy may be added at this point, if desired. The sauce may be prepared up to 2 days in advance and refrigerated.
  • To serve, arrange the selection of greens, fennel, and corn on platter. Drizzle lightly with olive oil, season with salt, pepper, and a squeeze of lemon. Slice turkey thinly, about 1/8-inch thick, and arrange on top of the greens. Drizzle with the sauce. Garnish with minced parsley and olives.

TURKEY TONNATO (ITALIAN COLD TURKEY IN TUNA CAPER SAUCE)



Turkey Tonnato (Italian Cold Turkey in Tuna Caper Sauce) image

This traditional Italian dish is originally made with veal. Turkey is the next best thing and this actually tastes and looks quite fancy. You can make everything ahead of time but ONLY assemble at the last minute. Its just great to serve at buffets, you'd never imagine a can of tuna could be transformed to such heights! Serve with lots of salad and tomatoes and some cold new potatoes. The fresh herbs in the broth are essential as are the capers and the anchovies in the sauce (which you wont really taste) Great stuff!

Provided by robd16

Categories     Tuna

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 21

8 -12 turkey breast steaks
1 carrot, diced small
1 onion, diced
1 celery rib
1 bay leaf
1 sprig thyme
1 cup white wine
1/2 cup olive oil
1 teaspoon pickled capers
1/2 teaspoon fennel seed
1/2 teaspoon black peppercorns
1/4 teaspoon salt
1 (14 ounce) jar mayonnaise
1 (200 g) can tuna in brine, drained
100 -200 ml strained turkey broth (approx, see method)
4 anchovy fillets
1 teaspoon pickled capers
1 squeeze lemon juice
1 tablespoon pickled capers
12 black olives, pitted and chopped
1 sprig parsley, chopped

Steps:

  • To cook the Turkey, put everything into a large pan and snuggle the turkey steaks amongst it.
  • Bring to a simmer and cook for 40 minutes, turning once or twice over a low heat. Allow to cool completely in the broth and refrigerate until ready to assemble (still in the broth) This can be done the day before.
  • No more than 2 hours before you want to serve it, take the turkey out of the broth and pat dry on paper towels, strain the broth through a sieve into a bowl and discard the vegetables and herbs.
  • Arrange the dry turkey onto a serving platter in a neat slightly overlapping fashion.
  • Make the sauce (can also be done the day before) by putting everything in the blender or food processor apart from the broth. Blend thoroughly and little by little add the broth until the sauce is the consistency of thick pouring cream.
  • Neatly pour over the turkey and garnish with the olives capers and parsley and refrigerate until ready to serve for no more than 2 hours.
  • Exquisite.

Nutrition Facts : Calories 394.4, Fat 22.4, SaturatedFat 4.6, Cholesterol 85.2, Sodium 355.9, Carbohydrate 4, Fiber 0.9, Sugar 1.5, Protein 37.7

TURKEY TONNATO (TURKEY WITH TUNA SAUCE)



Turkey Tonnato (Turkey With Tuna Sauce) image

Provided by Craig Claiborne With Pierre Franey

Categories     sauces and gravies, main course

Time 15m

Yield 6 - 8 servings

Number Of Ingredients 8

1 pound cooked, boneless, skinless breast of turkey
1 6 1/2-ounce can tuna, drained
3 tablespoons drained capers
1 1/2 cups mayonnaise (see recipe)
1 teaspoon lemon juice
1 tablespoon finely chopped anchovy fillets, or use anchovy paste
2 tablespoons turkey or chicken broth
Seeded thin lemon slices, black olives and finely chopped parsley for garnish

Steps:

  • Cut the turkey breast across the grain into thin slices, each about one-eighth-inch thick.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 31 grams, Carbohydrate 0 grams, Fat 38 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 440 milligrams, Sugar 0 grams, TransFat 0 grams

TURKEY TONNATO



Turkey Tonnato image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

2 pound turkey breast, skinless and boneless
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil
2 tablespoons extra-virgin olive oil
1 cup chicken stock
Salt and freshly ground black pepper
6 ounces canned white meat tuna, packed in olive oil ? do not drain
1 teaspoon anchovy paste or 1 anchovy fillet, drained
1 tablespoon fresh lemon juice
1 tablespoon capers
1/3 cup mayonnaise
Chopped parsley leaves, for garnish

Steps:

  • Preheat oven 375 degrees F.
  • 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. Place in the oven and 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.
  • In the bowl of a food processor add the tuna, anchovy, lemon juice and capers. Puree until creamy, about 1 minute. Pour the tuna mixture into a bowl and stir in the mayonnaise.
  • Place the slices of turkey on a platter and pour the tuna sauce on top. Garnish with chopped parsley.

TURKEY TONNATO



Turkey Tonnato image

Categories     Food Processor     Fish     Onion     Poultry     turkey     Roast     Tuna     Carrot     White Wine     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 20

Turkey:
1 3 1/2-pound boned, rolled and tied turkey breast
3 anchovies, cut into 1/2-inch pieces
1 large garlic clove, slivered
2 14 1/2-ounce cans chicken broth
2 cups dry white wine
2 onions, quartered
2 carrots, cut into 2-inch pieces
4 fresh parsley sprigs
2 bay leaves
Sauce:
1 6 1/2-ounce can white meat tuna packed in water, well drained
5 anchovies
3 tablespoons fresh lemon juice
3 tablespoons drained capers
1 1/4 cups extra-virgin olive oil
1 8-ounce jar mayonnaise (1 cup plus 1 tablespoon)
Chopped fresh Italian parsley
Drained capers
2 lemons, halved lengthwise, sliced

Steps:

  • For Turkey:
  • Make slits in turkey with tip of small sharp knife; put 1 anchovy piece and 1 garlic sliver into each slit. Place turkey in large saucepan or Dutch oven. Add all remaining ingredients. Add water to cover. Bring to boil. Reduce heat, cover partially and simmer until meat thermometer inserted in center of turkey registers 140°F, about 1 hour. Turn off heat and let turkey cool in cooking liquid.
  • For Sauce:
  • Puree tuna, anchovies, lemon juice and 3 tablespoons capers in processor until very smooth, scraping down sides of work bowl occasionally. With machine running, gradually mix in oil and blend until creamy. Add mayonnaise and just blend using on/off turns (do not overmix).
  • Remove turkey from broth (reserve broth for another use). Cut off string and pull off turkey skin. Slice turkey into thin rounds. Coat platter with some of sauce. Top with single layer of turkey slices. Spread turkey with more sauce. Sprinkle generously with parsley and capers. Continue layering turkey, sauce, parsley and capers until all of turkey is used. Surround with lemon slices. Cover with plastic; chill turkey and any remaining sauce separately for at least 8 hours. (Can be prepared 2 days ahead.) Let turkey stand at room temperature 1 hour. Serve, passing any remaining sauce separately.

TURKEY TONNATO SALAD



Turkey tonnato salad image

Tuna mayo on turkey may sound like an odd combination, but trust us! This Italian-style light lunch dish is the perfect remedy for Christmas excesses

Provided by Jane Hornby

Time 10m

Number Of Ingredients 7

100g mayonnaise (an olive oil one works best)
1 tbsp capers , drained
2 anchovies from a can, 1 cut into thin slices
80g tuna in oil (a good-quality one will make all the difference here), drained
juice ½ lemon
400g/14oz or thereabouts leftover turkey - white and/or brown meat
100g bag rocket

Steps:

  • Put the mayo, most of the capers, 1 whole anchovy, the tuna and most of the lemon juice into a food processor. Whizz until the tuna is completely mixed into the mayo. Season with pepper first, then taste, and add salt and more lemon juice, if you need to. If your sauce seems a bit thick, whizz in a drop of water. Can be made up to a day ahead.
  • Spread the turkey and rocket over a large serving plate, then spoon over the dressing and scatter with the remaining capers and sliced anchovy. Serve straight away with crusty bread.

Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 33 grams protein, Sodium 0.76 milligram of sodium

TURKEY TONNATO WITH POTATOES AND GREEN BEANS



Turkey Tonnato with Potatoes and Green Beans image

Active time: 1 1/4 hr Start to finish: 2 1/4 hr

Yield Makes 6 servings

Number Of Ingredients 14

1 (2 1/2- to 3-lb) turkey breast half (with bones and skin)
1 qt chicken broth
2 to 2 1/2 qt water
1 (6-oz) can tuna packed in olive oil, drained
3 large anchovy fillets
3/4 cup mayonnaise
1/3 cup extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice (to taste)
1 tablespoon water
1 lb haricots verts (thin French green beans), trimmed
2 lb small (1 1/2- to 2-inch) red potatoes, peeled and quartered
2 tablespoons bottled capers, rinsed and drained
1/2 cup Kalamata or other brine-cured black olives, pitted and quartered lengthwise
Garnish: small fresh basil leaves

Steps:

  • Put turkey breast in a 6- to 8-quart pasta pot and add broth and enough water to cover turkey by 1 inch. Remove turkey and bring liquid to a boil. Season with salt and return turkey to pot, then poach at a bare simmer, uncovered, skimming any froth, until an instant-read thermometer inserted 2 inches diagonally into thickest part of breast (do not touch bone) registers 155°F, 1 to 1 1/4 hours. Cool turkey in broth 30 minutes (internal temperature will rise to 170°F).
  • Purée tuna, anchovies, mayonnaise, oil, lemon juice, and water in a blender until very smooth.
  • Transfer turkey to a cutting board, then bring remaining poaching liquid to a boil.
  • Add half of beans and cook, uncovered, until crisp-tender, 3 to 5 minutes. Transfer with a slotted spoon to a colander and refresh under cold water. Cook remaining beans and refresh in same way. Add potatoes to broth in pot and simmer until just tender, about 10 minutes. Drain potatoes, reserving broth for another use.
  • Thinly slice turkey breast on the diagonal. Arrange beans on a platter and top with potatoes, then drizzle vegetables with some tonnato sauce. Top with turkey slices and more tonnato sauce. Sprinkle dish with capers, olives, and basil. Serve remaining sauce on the side.

TURKEY TONNATO SALAD



Turkey Tonnato Salad image

Provided by Food Network

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 8

3 1/2-ounce can tuna packed in olive oil
4 anchovies
1 tablespoon drained capers
1/4 cup each of lemon juice and mayonnaise
Salt and crushed red pepper flakes
2 to 3 cups cubed, cooked roasted turkey
1/4 cup parsley, chopped
Garnish: Boston lettuce, tomato wedges and capers

Steps:

  • In a food processor puree tuna fish with anchovies, capers, lemon juice and mayonnaise. Season to taste with salt and red pepper. Fold dressing with turkey and parsley. Serve over lettuce with tomato wedges. Garnish with capers.

Related Topics