Best Turkey Tonnato Turkey With Tuna Sauce Recipes

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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 (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 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

I freely admit that the tonnato preparation is an idea that takes some getting used to: It means that a meat, usually veal, is topped with tuna sauce-and it's usually served cold. But before you say "Ugh" and turn the page, please give it a try. It's really a wonderful combination of flavors. Instead of veal, I prefer the lighter taste of turkey paired with the relatively strong sauce, and I like this dish warm, not cold.

Yield 2 main-course servings

Number Of Ingredients 14

1 skinless boneless turkey breast (about 1/2 pound)
2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
2 cups plus 1 tablespoon reduced-sodium chicken broth
4 ounces canned tuna, packed in olive oil (do not drain)
1 tablespoon fresh lemon juice (from about 1/2 lemon)
1 tablespoon drained capers
1 teaspoon anchovy paste or 1 anchovy fillet, drained
1/3 cup mayonnaise
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F. Place the turkey in a baking pan and rub the oil over the turkey. Sprinkle with the dried herbs and 1 teaspoon each of salt and pepper. Pour 2 cups of the broth around the turkey and bake until it is just cooked through, about 30 minutes. Let the turkey cool in the pan for 10 minutes, then transfer the turkey to a cutting board. Using a large, sharp knife, cut the turkey diagonally into 1/2-inch-thick slices. Return the turkey slices to the baking pan and coat with the pan juices.
  • In the bowl of a food processor, blend the tuna, lemon juice, capers, anchovy paste, and the remaining 1 tablespoon of broth until creamy, about 1 minute. Transfer the tuna mixture to a medium bowl, and stir in the mayonnaise. Season the tuna sauce with salt and pepper to taste.
  • Arrange the turkey slices on a platter and pour the tuna sauce over. Garnish with the parsley and serve.

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 Tonnato image

Categories     Blender     Food Processor     Fish     Herb     Olive     turkey     Roast     Dinner     Tuna     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 (main-course) servings

Number Of Ingredients 19

For turkey
3 tablespoons black-olive tapenade
1 tablespoon finely grated fresh lemon zest
1 tablespoon finely chopped garlic
2 teaspoons finely chopped fresh rosemary
1 (4- to 4 1/2-lb) boneless turkey breast half with skin
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 cup dry white wine
For sauce
1 (6-oz) can chunk light tuna in olive oil (do not drain)
1/2 cup extra-virgin olive oil
2 tablespoons water
1 tablespoon fresh lemon juice
2 teaspoons anchovy paste
Accompaniments: lemon wedges; capers; chopped fresh flat-leaf parsley
Special Equipment
kitchen string; an instant-read thermometer

Steps:

  • Make filling and prepare roast:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together tapenade, zest, garlic, and rosemary in a small bowl.
  • Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you. Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side. Open breast like a book. Season breast with 1 teaspoon salt and 1/2 teaspoon pepper. Spread tapenade mixture evenly on breast with the back of a spoon, leaving a 1-inch border on all sides. Starting from the side without skin, roll up turkey sideways, ending seam side down (skin will be on outside of rolled breast). Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string. Pat roast dry, then sprinkle outside all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper.
  • Cook roast:
  • Heat olive oil (2 tablespoons) in a 12-inch heavy skillet until hot but not smoking, then brown turkey, turning occasionally, 8 minutes total. Transfer to a 13- by 9-inch roasting pan and add wine to pan. Roast turkey, uncovered, until a thermometer inserted diagonally 2 inches into thickest part registers 160°F, about 1 hour.
  • Transfer roast to a platter to cool, reserving pan juices. Cool roast completely, uncovered, then chill, tightly wrapped in plastic wrap, 2 hours.
  • Make sauce:
  • Purée tuna (including oil), 1/2 cup olive oil, water, lemon juice, anchovy paste, and 4 tablespoons of reserved pan juices in a blender, stopping and scraping down sides as necessary, until very smooth. Transfer to a bowl and season with salt and pepper. Cover bowl with plastic wrap and chill until cold, about 1 hour.
  • Assemble turkey tonnato:
  • Cut chilled turkey roast into 1/4-inch-thick slices, discarding strings, then top with chilled sauce. Bring turkey and sauce to room temperature, about 1 hour. Serve with lemon wedges, capers, and parsley.

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