Vitello tonnato or vitel toné (veal with tuna sauce) is a traditional Piemontese (from Piemonte, and Italian region) dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna and anchovies. It may be served chilled or at room temperature, generally in the summertime, as the main course of an Italian meal or as “an exceedingly elegant antipasto for an elaborate dinner.
In my version turkey cooked at low temperature for a few hours; but you can use turkey leftovers form the Thanksgiving Day for this!
Originally fresh white tuna (in most restaurants canned tuna is used today to reduce cost and preparation time) is simmered until fully cooked in white wine, cider vinegar, white onion and garlic, and then puréed with a mix of olive and vegetable oil and egg yolks in an electric blender or food processor to form a thick sauce. A variety of seasonings can be used, including anchovies, cayenne pepper and lemon juice. The thick, smooth purée is then somewhat thinned with a little water and cooking liquid from the veal and a few capers are stirred in. Some of the sauce is spread out on a serving platter and the cold slices of veal are arranged in a single layer on top. The rest of the sauce is then poured over the veal so that it is, generally, completely covered.
This is a double recipe; the slow roasted turkey breast and the tonnato sauce.
500 g turkey breast with tonnato would feed about 4 people, so I suggest to prepare 1 kg of breast, enjoy half of it warm the half of this with the tonnato sauce. Or simply double the sauce ingredients for the whole turkey breast and this make about 8-10 servings.
Note: you may also try to cook “sous-vide” the breast with the wine and the spices. Finish by quick broiling it in the oven.
Tacchino Tonnato – Slow Cooked Turkey Breast with Tuna Sauce
Turkey (enjoy half of the cooked warm and half of it goes in the fridge for the tonnato recipe )
- 1 kg turkey breast, boneless and skinless
- Rub spices for chicken/ turkey to taste ( I used my Mexican rub mixture)
- Salt and pepper to taste
- 1/2 cup of white wine
- 1 tablespoon oil
- 200 g tuna fish from the tin, drained
- 2 eggs, hard-boiled, diced and cold
- 2 tablespoons in brine preserved capers, drained
- 1/2 lemon juice only
- 1/3-1/2 cups broth, cold
- 1 tablespoon white balsamic vinegar (optional)
- 1-2 tablespoons cornichons, diced (optional)
- 1 tablespoon pickled onions, diced (optional)
- Salt and pepper to adjust taste
- Sliced cornichon (optional)
- Pickled onions (optional)
- Lemon wedges (optional)
- Cherry tomatoes (optional)
- Parley leaves (optional)
- Pat the turkey dry all over with paper towels and place it in a bowl and rub with spices, salt and pepper.
- Preheat the oven to 85-90°C together with the mold.
- Heat oil in a skillet and brown the breast on all sides (this takes about 7-8 minutes).
- Place the breast in the preheated mold, dissolve fond in the skillet with the wine and pour it over it over the breast. Place it immediately in the oven at 85-90°C and bake for about 4 hours. Best if you can measure the temperature in the center of the meat. This should reach 75°C.
- Remove turkey form the oven and enjoy about half of it warm with the favorite sauce (for example a cranberry sauce or the sauce I suggest in recipe in my recipe of Meatstars or Meatballs with Asian Flavor)
- Let cool down the remaining the remaining and place it overnight in the fried.
- Slice thinly the breast and arrange it on a serving dish.
- Place all the ingredients for the sauce into the blender and process until smooth. Adjust taste with salt and pepper or add more capers.
- Spoon the sauce over the sliced turkey and top with capers.
- Finish to garnish with the ingredients you like and you have on hand.
Ww 11 smart points per portion (4 portions from 500 g turkey breast)