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Turkey Tonnato With Tuna Sauce

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Ingredients
  Turkey breast 4 Pound (1 Breast, Uncooked)
  Dry white wine 1 Cup (16 tbs)
  Water 2 Quart
  Onion 1 , sliced
For tuna sauce
  Canned tuna 13 Ounce, drained (2 Cans, 6 1/2 Ounce Each)
  Canned rolled anchovy fillets 2 Ounce, drained (1 Can)
  Carrot 1 , sliced
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dried rosemary leaves 1⁄2 Teaspoon
  Turkey broth 2 Cup (32 tbs), strained
  Mayonnaise 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
Directions

Place turkey breast in a large pot or Dutch oven.
Add wine, water, onion, carrot, salt, pepper and rosemary.
Cover and simmer 1-1/2 to 2 hours until tender.
Refigerate turkey in broth about 2 hours until chilled thoroughly.
Drain, reserving 2 cups strained broth for Tuna Sauce.
Prepare Tuna Sauce.
Use a sharp knife to cut turkey into thin slices.
Arrange 2 or 3 slices on each appetizer plate.
Spoon chilled tuna sauce over sliced turkey.

Recipe Summary

Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Turkey

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