TURKEY TONNATO (ITALIAN COLD TURKEY IN TUNA CAPER SAUCE)
This traditional Italian dish is originally made with veal.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
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
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
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
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
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.
TURKEY TONNATO
Provided by Food Network
Categories main-dish
Time 1h19m
Yield 8 to 10 servings
Number Of Ingredients 25
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 SALAD
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
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 (TURKEY WITH TUNA SAUCE)
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
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
This is my twist on a classic dish from the Italian region of Piedmont - it's totally retro and really delicious
Provided by Jamie Oliver
Categories Healthy lunchbox Turkey Christmas Thanksgiving Dinner Party Italian Tuna
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Get your butcher to very finely slice the cooked turkey breast for you - it'll save you a lot of time and trouble.
- Prick the chillies with a knife, then hold them over a direct flame on the hob (or place under the grill) for around 5 minutes, or until blackened and blistered all over, turning occasionally. Transfer to a bowl, cover with clingfilm and leave to cool for around 10 minutes.
- Halve the anchovies lengthways, then add to a bowl along with the capers, red wine vinegar and extra virgin olive oil. Scrape off and discard the blackened skin from the cooled chillies. Halve, deseed and finely slice them lengthways, then add to the bowl. Mix well.
- Mash the tuna in a pestle and mortar to a smooth, creamy paste. Stir in the mayo, a pinch of cayenne, a squeeze of lemon juice and roughly 1 tablespoon of the dressing from the anchovies and chillies. Taste and season with salt and pepper, if you think it needs it.
- Arrange the turkey slices on a large platter, then drizzle over the tuna-spiked mayo. Now it's time to get retro - lay over the anchovy fillets in neat vertical lines, then place the chillies horizontally on top so you've created a pattern, a bit like a checkerboard! Sprinkle over the capers and the rocket and drizzle over the remaining dressing. Finish with a sprinkling of cayenne and a good grating of lemon zest, then tuck in.
Nutrition Facts : Calories 242 calories, Fat 11.7 g fat, SaturatedFat 2.4 g saturated fat, Protein 33.3 g protein, Carbohydrate 0.6 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.6 g salt, Fiber 0.2 g fibre
VITELLO TONNATO: CHILLED VEAL IN TUNA-CAPER SAUCE
Steps:
- Gather the ingredients.
- Place the veal in a large, nonreactive bowl with the bay leaves, cloves (if using), sage, and celery; pour the wine over. Cover and marinate in the refrigerator for 24 hours, turning the meat occasionally.
- The next day, transfer the meat to a Dutch oven. Strain the spices and celery out of the wine, then add the wine to the Dutch oven, plus enough water to cover the meat.
- Add a little salt and simmer the meat for 1 hour.
- In the meantime, wash, scale, and bone the anchovies.
- When the hour is up, add the anchovies to the pot and continue simmering for another 30 minutes; the liquid should be reduced by half.
- Place the eggs in a small pot with 1 inch of cold water to cover. Bring the water just to a rolling boil, then cover the pot, remove it from the heat, and let sit for 10 minutes to hard-boil the eggs. Drain the eggs, rinse them under cold water, then let them sit in cold water for a few minutes until cool enough to peel.
- Separate the yolks from the whites. (The whites will not be used in this recipe; you may discard them or set them aside for another purpose.)
- Rinse, dry, and finely mince the capers.
- When the meat is fork-tender, remove it from the heat. Strain the broth into a bowl.
- Transfer the anchovy fillets to a food processor; add the tuna, hard-boiled yolks, olive oil, vinegar, and lemon juice and process until creamy. Dilute the sauce to taste with some of the reserved broth and process again. Stir in the minced capers.
- When the veal has cooled, slice it thinly and lay the slices out on one or more platters. Spread the sauce over the meat and garnish the platters with the lemon slices, capers, and parsley. Cover with plastic wrap and chill in the refrigerator before serving.
- Enjoy.
Nutrition Facts : Calories 575 kcal, Carbohydrate 15 g, Cholesterol 220 mg, Fiber 3 g, Protein 45 g, SaturatedFat 8 g, Sodium 379 mg, Sugar 6 g, Fat 30 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
More about "turkey tonnato italian cold turkey in tuna caper sauce food"
TURKEY BREAST WITH TUNA SAUCE (TURKEY TONNATO) RECIPE ...
From eatsmarter.com
Servings 4Total Time 1 hr 25 minsCholesterol 213.31 mgCalories 517 per serving
TURKEY TONNATO RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
TURKEY BREAST WITH TUNA AND MAYONNAISE SAUCE - JULS' KITCHEN
From en.julskitchen.com
5/5 (1)Category MeatCuisine ItalianTotal Time 50 mins
- Tie the turkey breast with a butcher's string, this will allow an even cooking. Massage the turkey breast with some fine salt, then brown it in a thick-bottomed cast iron pot with a few tablespoons of extra virgin olive on medium flame. Turn the meat using two wooden spoons or two spatulas.
- When nicely golden, move the turkey breast onto a plate and add the finely chopped onion into the pot. Add also the drained tuna and the grated zest of two lemons. Stir to mix the flavours and cook for two minutes, then add the turkey again into the pot.
- Pour the white wine, reduce for a few minutes and cover the pot with a lid. Cook the turkey on the lowest flame for about 30 minutes, then move the meat onto a plate again and wrap in aluminium foil. Reduce the gravy on low heat.
- Make the mayonnaise following this recipe. When the mayonnaise is ready drain the cooking liquid from the gravy and add the juicy bits of tuna to the mayonnaise. Add also the drained capers.
TURKEY TONNATO RECIPE | BON APPéTIT
From bonappetit.com
Servings 6
- Blend tuna with oil, mayonnaise, broth, anchovies with oil, lemon juice, lemon peel, and 2 teaspoons capers in processor until smooth, about 2 minutes. Season with salt and pepper. Refrigerate until cold, at least 1 hour and up to 1 day.
- Arrange spinach on platter. Arrange turkey atop spinach. Pour sauce atop turkey, smoothing surface with knife. Sprinkle with parsley and 1/4 cup capers.
TURKEY TONNATO - FOOD NETWORK
From foodnetwork.co.uk
Cuisine ItalianCategory Main-CourseServings 4
COLD SLICED CHICKEN IN TUNA SAUCE RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Italian Chicken RecipesCalories 222 per servingTotal Time 3 hrs 30 mins
TURKEY TONNATO - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 1 min
TURKEY TONNATO RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
Servings 4Total Time 20 mins
TURKEY TONNATO (ITALIAN COLD TURKEY IN TUNA CAPER SAUCE ...
From fooddiez.com
CAPER AND TURKEY RECIPES (45) - SUPERCOOK
From supercook.com
TURKEY TONNATO - BIGOVEN.COM
From bigoven.com
COLD VEAL WITH TUNA SAUCE ( VITELLO TONNATO ) ITALIAN ...
From cfood.org
TACCHINO TONNATO: CHILLED TURKEY IN TUNA-CAPER SAUCE ...
From pinterest.ca
TURKEY TONNATO (ITALIAN COLD TURKEY IN TUNA CAPER SAUCE ...
From pinterest.co.uk
TURKEY TONNATO ITALIAN COLD TURKEY IN TUNA CAPER SAUCE RECIPES
From tfrecipes.com
ASTRAY RECIPES: TURKEY TONNATO
From astray.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
COLD VEAL ROAST WITH TUNA AND CAPER SAUCE ( VITELLO TONNATO )
From recipes-list.com
TURKEY TONNATO – RECIPES NETWORK
From recipenet.org
VITELLO TONNATO RECIPE JAMIE OLIVER
From rebahan10.onrender.com
TURKEY BREAST TONNATO (WITH LIGHT TUNA-CAPER SAUCE ...
From tortelliniandco.com
TURKEY TONNATO (ITALIAN COLD TURKEY IN TUNA CAPER SAUCE ...
From pinterest.com
TACCHINO TONNATO (TURKEY WITH TUNA SAUCE) — PUNCHFORK
From punchfork.com
COLD VEAL ROAST WITH TUNA AND CAPER SAUCE (VITELLO TONNATO ...
From ricardocuisine.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
CANNED TUNA AND FENNEL SEED RECIPES (17) - SUPERCOOK
From supercook.com
TURKEY TONNATO TURKEY WITH TUNA SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
PIN ON BOVAROBERNESE_VEIOPARK
From pinterest.ca
TURKEY TONNATO TURKEY WITH TUNA SAUCE RECIPES
From tfrecipes.com
COLD TURKEY WITH TUNA SAUCE (TACCHINO TONNATO) RECIPE ...
From eatyourbooks.com
ALL ABOUT ITALIAN VITELLO TONNATO RECIPE, VEAL WITH TUNA SAUCE
From finedininglovers.com
10 BEST TURKEY STEAK RECIPES | YUMMLY
From yummly.com
TUNA TONNATO - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love