Turkey Tonnato

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Boneless turkey breast
1		Garlic clove - slivered, plus
1		Garlic clove garlic - roughly chopped
1 tablespoon	15ml	Extra-virgin olive oil - (to 2)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Onion - roughly chopped (medium)
3		Celery stalks - roughly chopped
1/2 cup	118ml	Chicken stock - plus more as needed
		Sauce
1		Tuna packed in olive oil - (6 to 7 oz)
5		Anchovy fillets packed in olive oil - drained
2 tablespoons	30ml	Minced fresh flat-leaf parsley - plus
1/4 cup	23g / 0.8oz	Minced fresh flat-leaf parsley - for garnish
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Fresh lemon juice
1 cup	237ml	Mayonnaise
2 tablespoons	30ml	Capers - drained
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/2 cup	118ml	Cream - plus more if desired
		For Service
2 cups	474ml	Combined endive, mache and/or arugula
1 cup	237ml	Shaved fennel
1 cup	62g / 2.2oz	Fresh corn kernels - blanched
		Extra-virgin olive oil - as desired
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Squeeze lemon juice
1/2 cup	118ml	Pitted Nicoise olives
		Store-bought marinated roasted peppers
		Store-bought marinated mushrooms

Recipe Instructions

Preheat oven to 450 degrees.

Place slivers of garlic on the inside of the turkey breast and roll into neat package, tie with kitchen twine. Rub olive oil all over the roast and season with salt and pepper. If turkey breast was purchased tied, make small slits on the outside of the roast and insert the slivered garlic into the slits.

Put the onion, celery, and chopped garlic in roasting pan with 1/2 cup of the stock. Lay seasoned turkey breast roll on top. Lightly tent pan with foil. Add more stock, as necessary, to keep vegetables from burning. Roast for about 45 minutes, until internal temperature registers 160 degrees.

Remove and let cool in pan. When turkey is room temperature, wrap well in plastic wrap, and refrigerate at least 4 hours or up to 2 days. Discard the onion, celery, and garlic.

To make the sauce: Put the tuna, anchovies, 2 tablespoons of parsley, olive oil, and lemon juice in blender. Using short pulses, puree the mixture. Scrape the sides down frequently and stir to ensure even blending. When smooth, add the mayonnaise, capers, and white pepper and blend. Add the cream, a little at a time until you have desired texture and flavor. Additional white pepper, lemon, or anchovy may be added at this point, if desired. The sauce may be prepared up to 2 days in advance and refrigerated.

To serve, arrange the selection of greens, fennel, and corn on platter. Drizzle lightly with olive oil, season with salt, pepper, and a squeeze of lemon. Slice turkey thinly, about 1/8-inch thick, and arrange on top of the greens. Drizzle with the sauce. Garnish with minced parsley and olives.

This recipe yields 8 to 10 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B75) - from the TV FOOD NETWORK

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