Turkey Tonnato

A Classic with a Twist: My Turkey Tonnato Recipe

As a busy professional, finding time to cook delicious and impressive meals can feel like a Herculean task. Weekends are precious, and I often crave something sophisticated without spending hours in the kitchen. That's where this Turkey Tonnato recipe comes in. It's a beautiful, flavourful dish that feels incredibly special but is surprisingly simple to prepare, perfect for a weekend brunch, a light dinner party, or even a satisfying lunch.

I adapted this recipe from a traditional Italian veal dish, substituting turkey for a leaner, more accessible protein. The result is a stunning culinary masterpiece, showcasing delicate turkey slices layered with a rich, creamy tuna sauce – a truly irresistible combination. The beauty of this recipe lies in its versatility and the time it saves. You can practically make it completely ahead of time!

The Magic of Make-Ahead: What truly elevates this dish is its make-ahead capability. I typically prepare the turkey and sauce a day or two before serving. This allows the flavors to meld and deepen, creating an even richer and more satisfying experience. The chilling period also ensures the flavors are beautifully balanced and the sauce has thickened to perfection. Simply assemble the dish the morning of, let it sit at room temperature for an hour, and you're ready to impress your guests!

A Flavor Symphony: The sauce is the star here. It's a creamy, umami-rich blend of tuna, anchovies (yes, anchovies!), lemon juice, capers, mayonnaise, and olive oil. The anchovies, though initially surprising, add a depth of savory flavor that’s truly remarkable. The slight saltiness of the anchovies, combined with the bright acidity of the lemon juice and the briny bite of the capers, creates a symphony of tastes that beautifully complements the tender turkey.

Beyond the Recipe: This dish has become a staple in my repertoire for a reason. It’s a perfect balance of elegant presentation and effortless preparation. The layered effect is visually stunning, making it a showstopper for any occasion. The creamy sauce, combined with the tender turkey and the fresh parsley, creates an incredible textural contrast that will leave you wanting more. It also pairs beautifully with a crisp white wine or a light rosé.

Whether it’s impressing clients, celebrating a special occasion with family, or simply treating myself to a delicious meal after a long week, this Turkey Tonnato recipe has become my go-to dish. It's a testament to the fact that you don't have to spend hours in the kitchen to create a truly memorable dining experience. Try it, and I promise you won't be disappointed!

Serving Suggestions: I often serve this dish with a simple side salad, perhaps a light arugula salad with a lemon vinaigrette, or a crusty bread to sop up the delicious remaining sauce. The possibilities are endless, and depending on the occasion, you can easily dress it up or down.

Ingredients I Use: I always try to use the freshest ingredients possible. High-quality olive oil, fresh parsley, and good-quality mayonnaise all make a difference in the final flavor.

So, go ahead, give this recipe a try. It's more than just a meal; it's an experience, a testament to the beauty of simple, elegant cooking, perfect for any occasion.

Step-by-step

• Make slits in turkey with tip of small sharp knife; put 1 anchovy piece and 1 garlic sliver into each slit.
• Place turkey in large saucepan or Dutch oven. Add all remaining ingredients.
• Add water to cover. Bring to boil. Reduce heat, cover partially and simmer until meat thermometer inserted in center of turkey registers 140°F, about 1 hour.
• Turn off heat and let turkey cool in cooking liquid.
• Puree tuna, anchovies, lemon juice and 3 tablespoons capers in processor until very smooth, scraping down sides of work bowl occasionally.
• With machine running, gradually mix in oil and blend until creamy.
• Add mayonnaise and just blend using on/off turns (do not overmix).
• Remove turkey from broth (reserve broth for another use).
• Cut off string and pull off turkey skin.
• Slice turkey into thin rounds.
• Coat platter with some of sauce.
• Top with single layer of turkey slices.
• Spread turkey with more sauce.
• Sprinkle generously with parsley and capers.
• Continue layering turkey, sauce, parsley and capers until all of turkey is used.
• Surround with lemon slices.
• Cover with plastic; chill turkey and any remaining sauce separately for at least 8 hours. (Can be prepared 2 days ahead.)
• Let turkey stand at room temperature 1 hour.
• Serve, passing any remaining sauce separately.