Turkey Tonnato Recipe | James Beard Foundation
This is James Beard’s take on the classic Italian dish, “vitello tonnato,” but he chose to use readily available turkey breast instead of the traditional
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Cooking tools:
- Oven
- Roasting pan
- Roasting rack
- Chef's knife
- Instant-read thermometer
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Blender
- Serving platter
- Spoon
- Cutting board
- Spatula
- Saucepan
- Pastry brush
- Aluminum foil
Ingredients
- One 8 to 9 pound turkey breast, with skin on and bone in
- 5 to 6 anchovies
- 2 cloves garlic, slivered
- Salt
- pepper
- 1/4 cup white wine
- 3 tablespoons butter, melted
- 2 cups mayonnaise, preferably homemade
- 1 cup (two 6-ounce cans) canned dark chunk tuna, finely flaked
- 1 garlic clove, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 teaspoon capers, drained (optional)
- 1 teaspoon lemon juice (optional)
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