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Turkey Tonnato
(... my famous turkey tonnato!)

The turkey tonnato!

There are some dishes that not only succeed particularly well but I also like to many, many people.

And so, when years ago there were parties or meetings where everyone brought something, this turkey tonnato (from here famous...), poor reinterpretation of the more noble and Piedmontese vitel tonné He was often asked.

 

Of course ... they also tried to convince me to bring mine strudel, L 'potato salad and something else;
but it is not that one can then prepare yourself many things, for about forty people!

This is my personal version that, as well as a starter, sometimes also propose, for a much smaller number of diners, even as a main course.

It always pays to try:
everybody likes it!

The amount that I have indicated here for the tuna sauce are those that give the final taste that appeals to me.

Everyone is free to change them by increasing, for example, the amount of tuna or adding maybe un'acciughina to reinforce the flavor.

But now, as always starting from the ingredients, start cooking!

Ingredients, for ten / fifteen people (as an appetizer):

a whole turkey breast

g

1'200

broth (vegetable or chicken) lightweight

q.s.

For the tuna sauce:

tuna in oil, drained

g

60

mayonnaise

CT

2

yogurt

CT

2

capers

CT

3

broth cooking

CT

1

 

Preparation:

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The day before...

tight Tie the turkey breast.
Put it to cook for about an hour into the already boiling broth.

Remove from broth just cooked and let cool completely.
You can let it cool in the broth or wrap it well in a plastic film.

the day after...

Dry the piece of turkey, wrap it in plastic (or a freezer bag) and store it in the freezer for one hour:
it will be easier to make thin slices then.

Meanwhile, prepare the sauce ...

Begin by chopping finely capers and tuna in oil, drained.

Add a tablespoon or two of the cooking broth and mix well.

These initial operations, if desired, can be made with an immersion blender.

Add mayonnaise and mix in a bowl.

Then, stirring very gently, add yogurt (preferably one compact, type the greek yogurt).

Thinly slice the meat very cold.

Place it on a tray.

Cover with the sauce and garnish with capers.

Serve cold.

Here it was proposed not as a starter but as a second cold dish accompanied by a 'potato salad.

Buon appetito!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • You can reinforce the consistency of the sauce by adding, well past, a little of the vegetables used in the broth.
  • Or even if you use the mixer, any crumbs left over from the preparation of the meat slices.
  • Who did not love mayonnaise can, alternatively, be added into the mixer a boiled egg and oil EVO:
    a fake mayonnaise, in short, no raw ingredients.

Comments  

Quote Stephanie:

Great and cheap, I'll do it for Sunday lunch


perfect Idea, Stefania!
Then let me know how you found it.
thank you
+1
Great and cheap, I'll do it for Sunday lunch
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