Turkey Tonnato

Name: Turkey Tonnato
Cook time: 30 min
Total time: 5 1/2 hr
Yield: Makes 6 to 8 (main-course) servings
Ingredients: 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; 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; kitchen string; an instant-read thermometer

September 21, 2006

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Turkey TonnatoRomulo Yanes

This variation on vitello tonnato retains the Mediterranean feel of the classic veal dish without all the fuss, and the arresting dark spiral created by the black-olive tapenade filling makes the dish special enough for entertaining.

Cooks' Note:

Turkey roast and sauce can be chilled separately up to 2 days.

Recipe notes

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