Turkey Tonnato (Poached Turkey with Tuna
Mayonnaise)
Serves 8
A visitor to Italy will often be offered
vitello tonnato, a cold dish of poached veal with a mayonnaise-type sauce made
with canned tuna, anchovies and mayonnaise – it’s delicious! For a light lunch
it is perfect made with turkey breast instead of veal and served with a lightly
dressed green salad. This is a perfect choice for a Christmas buffet table or
cold Christmas dinner.
2.2 kg turkey breast
1 carrot, cut into chunks
1 stalk celery, cut into chunks
1 onion, quartered
handful of Continental parsley sprigs
1 small bay leaf
rind of 1 lemon
watercress sprigs or chopped Continental
parsley, to garnish
tuna
mayonnaise
185 g can tuna in oil, drained
4 anchovy fillets
¼ cup baby capers, drained
¾ cup mayonnaise
lemon juice, to taste
salt and freshly ground black pepper, to
season
Roll the turkey to make a neat oval parcel and
tie into a good shape with kitchen string at 3 cm intervals. Place the turkey
breast in a large saucepan with the carrot, celery, onion, parsley and bay leaf
then add just enough water to cover. Bring slowly to the boil, cover and simmer
gently for 40 minutes. Remove from the heat and leave the meat to cool in the
liquid.
Meanwhile, make tuna mayonnaise by processing
the tuna, anchovies, 2 tablespoons of the capers and 2 tablespoons of the cold
turkey cooking liquid to a paste in a food processor. Add to a bowl with the
mayonnaise and mix thoroughly. Add enough lemon juice, salt and pepper to
taste. If necessary, add a little more cooking liquid to make a coating
consistency.
Cut the turkey into thin slices, arrange on a
platter and spoon over the tuna mayonnaise. Sprinkle with the remaining capers,
grated lemon rind and watercress sprigs or parsley to serve.
TIP
The beauty of this dish is that it can be
made well ahead of time.
Tidak ada komentar:
Posting Komentar