Turkey Tonnato

Ingredients for Turkey Tonnato

• 3 tablespoons black-olive tapenade

• 1 cucchiaio di scorza di limone fresca finemente grattugiata

• 1 cucchiaio di aglio tritato finemente

• 2 teaspoons finely chopped fresh rosemary

• 1 (4- to 4 1/2-lb) boneless turkey breast half with skin

• 2 cucchiaini di sale

• 1 cucchiaino di pepe nero

• 2 cucchiai di olio extravergine d'oliva

• 240ml vino bianco secco

• 1 (170g) can chunk light tuna in olive oil (do not drain)

• 120ml olio extravergine di oliva

• 2 cucchiai d'acqua

• 1 cucchiaio di succo di limone fresco

• 2 cucchiaini di pasta di acciughe

• Accompaniments: lemon wedges

• capers

• chopped fresh flat-leaf parsley

• spago da cucina

• un termometro a lettura istantanea

Posiziona la griglia del forno a metà altezza e preriscalda il forno a 177°C.

Stir together tapenade, zest, garlic, and rosemary in a small bowl.

Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you. Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side. Open breast like a book. Season breast with 1 teaspoon salt and 1/2 teaspoons pepper. Spread tapenade mixture evenly on breast with the back of a spoon, leaving a 1-inch border on all sides. Starting from the side without skin, roll up turkey sideways, ending seam side down (skin will be on outside of rolled breast). Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string. Pat roast dry, then sprinkle outside all over with remaining 1 teaspoon salt and 1/2 teaspoons pepper.

Heat olive oil (2 tablespoons ) in a 12-inch heavy skillet until hot but not smoking, then brown turkey, turning occasionally, 8 minutes total. Transfer to a 13- by 9-inch roasting pan and add wine to pan. Roast turkey, uncovered, until a thermometer inserted diagonally 2 inches into thickest part registers 71°C, about 1 hour.

Transfer roast to a platter to cool, reserving pan juices. Cool roast completely, uncovered, then chill, tightly wrapped in plastic wrap, 2 hours.

Purée tuna (including oil), 120ml olive oil, water, lemon juice, anchovy paste, and 60ml of reserved pan juices in a blender, stopping and scraping down sides as necessary, until very smooth. Transfer to a bowl and season with salt and pepper. Cover bowl with plastic wrap and chill until cold, about 1 hour.

Cut chilled turkey roast into 1/4-inch-thick slices, discarding strings, then top with chilled sauce. Bring turkey and sauce to room temperature, about 1 hour. Serve with lemon wedges, capers, and parsley.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.