The tonnato turkey is a variant of the classic vitel tonnè, more economical, lighter and suitable for those who do not want to consume beef, yet equally tasty. To simplify and speed up the recipe, I used a tuna sauce with mayonnaise instead of hard-boiled eggs. The tonnato turkey is an excellent main course that can also be served as an appetizer. Ideal to bring to the table for the Christmas holidays.
Also discover other turkey recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 28 oz turkey breast
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 clove
- salt
- herbs
- water
- 1 1/4 cups mayonnaise
- 1 tsp capers
- 4 oz canned tuna in oil
- 1 anchovy in oil
- 1 tsp white wine
- salt
- pepper
Tools
- 1 Pot
- 1 Immersion Blender
- 1 Cutting Board
- 1 Knife
Steps
Tie the meat with kitchen twine.
Place the celery, carrot, and onion with the herbs in a pot.
Add the meat and then cover with warm water.
Cook over low heat for about 1 hour and 30 minutes.
Let it cool in the cooking liquid.Meanwhile, prepare the tuna sauce. In the immersion blender container, add all the ingredients and blend until smooth and creamy. Refrigerate until ready to use.
When the meat is cold, remove the twine and slice thinly.
Arrange the slices of meat on a serving plate.
Garnish with the tuna sauce and serve.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients to ensure they do not contain gluten contamination.
Tips
It keeps in the fridge for a maximum of 3 days.
It keeps in the fridge for a maximum of 3 days.
It keeps in the fridge for a maximum of 3 days.
Christmas Main Course Recipes
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