Preparation of turkey tonnato

• To begin, let’s cook the meat. In a large saucepan add the chopped vegetables (already cleaned and washed) together with the oil. Add the rosemary and the whole garlic clove, then turn on the heat. Place the turkey in the pan and brown it well on both sides.

  

• Deglaze with white wine and, after the alcohol has completely evaporated, cover with vegetable broth. Cover the pot with a lid and let simmer over low heat for one hour. Once cooking is finished, turn off the heat and let the turkey cool in its cooking liquid, still covered, to prevent the meat from darkening. In the meantime, prepare the tuna sauce.

• VACUUM COOKING WITH THE THERMOMIX: (only for TM6 and TM7) Place the Blade Cover. Put water and lemon juice into the mixing bowl and set 10 minutes at 149°F counterclockwise speed 1. Meanwhile, place the turkey breast in a vacuum bag. Season with extra virgin olive oil, salt and pepper. Seal the bags with a vacuum sealer. Then place the bag in the mixing bowl making sure it is well covered by the water. Set Vacuum cooking 2 hours at 167°F.

• WITH THE THERMOMIX: Put the anchovy fillets, capers and tuna into the mixing bowl, then chop for 10 seconds at speed 6. Scrape down the mixture with a spatula and add half of the mayonnaise. Blend at speed 6 for 30 seconds, then add the remaining mayonnaise and repeat. If necessary, continue blending for 1 minute at speed 5.

• WITHOUT A THERMOMIX: Put the tuna, anchovies, capers and a bit of mayonnaise into a blender. Blend until you obtain a smooth cream. Then add the rest of the mayonnaise and continue blending until everything is well combined.

• TO FINISH: Once the meat has cooled, slice it thinly (or thicker, as you prefer) and dress with the tuna sauce. Serve immediately or store in the refrigerator. You can garnish the plate with capers and, if you wish, with anchovy fillets rolled into little rosettes.

• Instead of classic mayonnaise, you can use VEGAN MAYONNAISE, which is lighter.