Turkey Tonnato

This is one of my favorite summer dishes because cooking the turkey in the slow cooker means the kitchen doesn’t get hot! And the chilled turkey with tuna sauce is a delicious combination.

Makes 6 to 8 servings | Prep time: 20 minutes | Minimum cook time: 3 hours in a medium slow cooker plus 8 hours to chill

1 (2-pound) boneless, skinless turkey breast half

3 garlic cloves, peeled and cut into quarters

11/2 cups Chicken Stock or purchased stock

1/2 cup dry white wine

1 onion, sliced

1 carrot, sliced

4 sprigs fresh parsley

2 sprigs fresh thyme or 1 teaspoon dried

1 bay leaf

Salt and freshly ground black pepper to taste

2 (5-ounce) cans imported tuna packed in olive oil, undrained

1/4 cup freshly squeezed lemon juice

2 tablespoons anchovy paste

1/4 cup mayonnaise

2 tablespoons capers, drained and rinsed

1. Rinse turkey, and pat dry with paper towels. Place turkey breast between two sheets of plastic wrap. Pound with the flat side of a meat mallet or bottom of a small saucepan until it is a uniform thickness. Roll turkey breast into a shape that will fit into your slow cooker, and tie with kitchen string. Make 12 slits around turkey breast, and insert a garlic sliver in each one.

2. Place turkey breast in the slow cooker, and add stock, wine, onion, carrot, parsley, thyme, bay leaf, salt, and pepper. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until a thermometer inserted in the center of turkey reads 165°F. Remove turkey from the slow cooker and chill well.

3. For sauce, combine tuna, lemon juice, and anchovy paste in a food processor fitted with a steel blade or in a blender. Puree until smooth, and scrape mixture into a mixing bowl. Stir in mayonnaise and capers, and season to taste with salt and pepper.

4. To serve, remove and discard the string, and thinly slice turkey. Spoon some sauce on turkey slices, and pass remaining sauce separately.

Note: The dish and the sauce can be made up to 2 days in advance and refrigerated, tightly covered.

Variation:

images Substitute veal loin for the turkey. The cooking time will not change.

Although there is no use for the braising liquid in this recipe, it’s a richly flavored stock and it’s a shame to throw it away. Freeze it and use it in place of chicken stock when cooking another recipe.