Turkey Tonnato With Tuna Sauce
|Turkey breast||4 Pound (1 Breast, Uncooked)|
|Dry white wine||1 Cup (16 tbs)|
|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|
|Dried rosemary leaves||1⁄2 Teaspoon|
|Turkey broth||2 Cup (32 tbs), strained|
|Mayonnaise||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
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.