Turkey Tonnato Salad Recipes

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TURKEY TONNATO SALAD



Turkey tonnato salad image

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

100g mayonnaise (an olive oil one works best)
1 tbsp capers , drained
2 anchovies from a can, 1 cut into thin slices
80g tuna in oil (a good-quality one will make all the difference here), drained
juice ½ lemon
400g/14oz or thereabouts leftover turkey - white and/or brown meat
100g bag rocket

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 Tonnato image

Provided by Food Network

Categories     main-dish

Time 1h19m

Yield 8 to 10 servings

Number Of Ingredients 25

3 1/2 pounds boneless turkey breast
1 clove garlic slivered, plus 1 clove garlic roughly chopped
1 to 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 medium onion, roughly chopped
3 stalks celery, roughly chopped
1/2 cup chicken stock, plus more, as needed
1 (6 to 7-ounce) can tuna packed in olive oil
5 anchovy fillets packed in olive oil, drained
2 tablespoons minced fresh flat-leaf parsley, plus 1/4 cup for garnish
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 cup mayonnaise
2 tablespoon capers, drained
1/4 teaspoon white pepper
1/2 cup cream, plus more if desired
2 cups (combined) endive, mache and/or arugula
1 cup shaved fennel
1 cup fresh corn kernels, blanched
Extra-virgin olive oil, as desired
Salt and freshly ground black pepper
Squeeze lemon juice
1/2 cup pitted Nicoise olives
Marinated roasted peppers, store bought
Marinated mushrooms, store bought

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



Turkey Tonnato image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

2 pound turkey breast, skinless and boneless
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil
2 tablespoons extra-virgin olive oil
1 cup chicken stock
Salt and freshly ground black pepper
6 ounces canned white meat tuna, packed in olive oil ? do not drain
1 teaspoon anchovy paste or 1 anchovy fillet, drained
1 tablespoon fresh lemon juice
1 tablespoon capers
1/3 cup mayonnaise
Chopped parsley leaves, for garnish

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.

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