It may sound odd, but it works! This variation of Italian veal tonnato uses cooked turkey instead of veal. It's a great way to use up turkey leftovers. Plan on making this at least 8 hours in advance to let the flavors meld.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1 (7-ounce) can tuna in oil, drained
- 1-1/4 cups olive oil
- 6 anchovy filets (reserve oil)
- 2 Tablespoons oil from anchovies
- 3 Tablespoons drained tiny capers
- Juice of 1 large lemon
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup homemade mayonnaise
- 12 to 14 thin slices roast turkey or chicken
- Garnishes:
- 6 anchovy filets
- Capers
- Bottled pimientos
- Cornichons
- Lemon wedges
Preparation:
Put tuna, olive oil, anchovies, anchovy oil, half the capers, lemon juice, and pepper into the bowl of a food processor fitted with the metal chopping blade. Pulse until smooth. Scrape into a bowl. Fold in remaining capers and homemade mayonnaise. Taste and adjust seasoning with additional pepper and salt if necessary.
On a serving plate, evenly spread one-third of the tuna sauce. Top with half of the turkey slices evenly distributed and spread with another third of the sauce. Finish with the rest of the sliced turkey and sauce. Cover with a layer of plastic wrap and refrigerate overnight.
Before serving, garnish with anchovies, capers, pimientos, cornichons, and lemon wedges. Slice into 6 wedges to serve.
This dish may be served cold or at room temperature.
This is a great use for Thanksgiving leftover turkey. If you don't want to bother making homemade mayonnaise, you can liven up jarred mayonnaise by adding 1 tablespoon of lemon juice, mixing thoroughly to combine before adding to the recipe.
Yield: 6 servings
