Ingredients
WHOLE TURKEY BREAST
1 kg
CELERY
1 costa
CARROT
1
ONION
1
POTATO
1
LAUREL
1 sheet
WHITE WINE
1 glass
ROSEMARY
q.b.
JUNIPER BERRIES
q.b.
EXTRA VIRGIN OLIVE OIL
q.b.
BABY
q.b.
SALE
q.b.
FOR THE TUNA SAUCE
CANNED TUNA
200 gr
ANCHOVY FILLETS IN OIL
4-5
HARD-BOILED EGGS
2
DESALTED CAPERS
1 Teaspoon
VEGETABLE BROTH
1 ladle
YOU ALSO NEED
DESALTED CAPERS
q.b.
Turkey with tuna sauce , or tonné, is the reinterpretation of the great classic of Piedmontese cuisine based on veal. It is an easy, light and very tasty second course , perfect to be served cold on several occasions: from the mid-August menu to the summer dinner in the company of friends, from the festive buffet to the Sunday brunch.

In this recipe the whole turkey breast , tied like a roast and then flavored with oil, salt, pepper and rosemary sprigs, is browned in a pan with a mix of herbs, then blended with white wine and then brought when cooked, gently cover with the hot vegetable stock . Once the meat has cooled completely, it will then be cut into thin slices, arranged on a tray and then sprinkled with a generous layer of tuna sauce prepared by whisking together the crumbled hard-boiled eggs with the drained tuna in oil  in the jug of a mixer . anchovy fillets, desalted capers and a ladle of broth to make everything creamier.

The result will be a tender, succulent and very appetizing dish, excellent to bring to the table with a mixed seasonal salad, a portion of vegetables au gratin , grilled aubergines , sautéed courgettes or any other favorite side dish .

For an impeccable result, we suggest you season the meat in advance and let it rest in the fridge covered with the sauce: in this way it will get the best flavor and will be even better. If, on the other hand, you want to reduce preparation times, you can simply replace the broth with slightly salted boiling water.

Find out how to prepare turkey with tuna sauce by following the procedure and advice step by step. If you liked this recipe, also try chicken with tuna sauce or veal with tuna sauce the old-fashioned way .

How to prepare turkey with tuna sauce

Step 1
Prepare the vegetable broth. Fill a saucepan with cold water, pour the carrot cut into pieces, the celery, the onion, the peeled potato and a drizzle of oil, season with salt and pepper, and cook over low heat for about ten minutes starting from the boil. When finished, pick up the smells
1
and transfer them to a large saucepan.

Step 2
Prepare the meat: tie the turkey breast with kitchen string and perfume with a little rosemary
2
.

Step 3
Arrange the meat in the pan with the vegetables where you’ll have heated a drizzle of oil
3
, then add a bay leaf and a few juniper berries.

Step 4
Season with salt and pepper
4
.

Step 5
Brown the turkey breast well on all sides, then blend with the white wine
5
.

Step 6
Pour in the hot vegetable broth
6
: keep some aside for the tuna sauce.

Step 7
At the end, the meat must be completely covered by the broth
7
.

Step 8
Cover with a lid
8
and let it cook gently for about 1 hour. After the time, turn off the flame and let it cool.

Step 9
Prepare the tuna sauce: coarsely chop the hard-boiled eggs
9
and transfer them to the mixing bowl.

Step 10
Add the drained tuna in oil
10
.

Step 11
Continue with the anchovy fillets
eleven
.

Step 12
Add the desalted capers
12
.

Step 13
Add a ladle of broth
13

Step 14
Blend everything well until you get a creamy and homogeneous consistency
14
: if the sauce is too thick, you can add another drop of broth.

Step 15
Arrange the meat on a cutting board, remove the kitchen twine and cut it into slices about 1 cm thick
15
.

Step 16
Arrange the slices of meat on a tray and cover them with the tuna sauce
16
.

Step 17
Garnish with some desalted capers
17
.

Step 18
Bring the turkey with tuna sauce to the table
18
and serve.

storage
The turkey with tuna sauce can be kept in the fridge, in an airtight container, for a maximum of 2 days .