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Turkey Tonnato With Tuna Sauce

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  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5539 Calories from Fat 3008

% Daily Value*

Total Fat 334 g513.8%

Saturated Fat 57 g285.1%

Trans Fat 0 g

Cholesterol 1437 mg479%

Sodium 7836.5 mg326.5%

Total Carbohydrates 30 g10.1%

Dietary Fiber 5.2 g21%

Sugars 13.8 g

Protein 523 g1046.7%

Vitamin A 213.9% Vitamin C 36.9%

Calcium 47.5% Iron 170%

*Based on a 2000 Calorie diet


Turkey Tonnato With Tuna Sauce Recipe