Turkey Tonnato


serves 4
1 lb (450 g) turkey fillets, thawed if frozen
60-90 ml (4-6 tbsp) dry white wine or cider (optional)
1 carrot, scrubbed and roughly chopped
2 celery sticks, trimmed
small onion, skinned and quartered
2 bay leaves
6 black peppercorns
100 g (3 1/2 oz) can tuna in vegetable
oil, drained
3 tbsp (60 ml) mayonnaise
3 tbsp (60 ml) lemon juice
pepper, to taste (optional)
2 oz (50 g) can anchovy fillets, drained and soaked in milk for 20 minutes
about 20 capers


1. Put the turkey fillets in a heavy flameproof casserole or saucepan. Pour over 750 ml (1 1/4 pints) cold water and the wine or cider, if using. Add the carrot, celery, onion, bay leaves and peppercorns. Bring slowly to the boil.

2. Lower the heat, cover and simmer gently for 10-15 minutes, or until the turkey is just tender when pierced with a skewer.

3. Remove from the heat and leave the turkey to cool in the poaching liquid. Transfer the turkey to a board, reserving the poaching liquid, and cut into neat, thin slices. Arrange on a serving platter, cover and set aside.

4. Boil the poaching liquid rapidly until reduced to about 60 ml (4 tbsp). Strain and leave to cool.

5. Sieve the tuna into a bowl, pressing the fish through the sieve with the back of a spoon. Stir in the poaching liquid, mayonnaise, lemon juice and seasoning and mix well until smooth. Spoon the dressing over the turkey, ensuring the meat is covered.

6. Drain and rinse the anchovies, pat dry with absorbent kitchen paper, then cut each one in half lengthways. Arrange the anchovies over the turkey in a lattice pattern, then place the capers in the 'windows' of the lattice.

7. Cover and chill for 24 - 48 hours. Remove from the refrigerator at least 1 hour before serving.

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