zfranca
Senior Cook
This is an rather unsual recipe that can be served either as an appetizer or a main course:
Cold turkey with tuna sauce
Ingredients:
2 lb cooked turkey breast
Or
1 pc breast of turkey (about 3 pounds)
1 sprig of rosemary
2 sage leaves
1 TBS butter
1 TBS oil
½ tsp salt
Dash freshly ground black pepper
¼ cup white wine
1 6 ½ oz can tuna packed in water (best quality), do not use chunk meat.
2 anchovy filets
⅓ cup olive oil
1 cup mayonnaise
1 Gherkin (diced)
2 TBS capers
For garnish, capers and gherkins (French pickles)
Directions:
This recipe takes advantages of leftover turkey. If you do not have any cooked breast of turkey, proceed as follows:
Preheat oven to 400°. In a small ovenproof casserole, melt butter and oil with rosemary and sage on medium heat, add turkey. You may need to tie up the meat to hold it in shape. Slightly brown on all side. Add salt, pepper, and white wine. Let wine evaporate and then put the casserole in the oven to bake for about 1 hour. Test temperature for doneness. (About 150°).
Remove the turkey from the pan and set aside to cool. “Rescue” the casserole bottom with a cup of water and boil it hard for two minutes, add the juices that have dripped from the turkey. Cool and add to your meat stock.
Prepare the tuna sauce. You need a food processor.
Blend tuna with anchovies, capers, and gherkins in a food processor. With the machine running, pour olive oil in a steady slow stream. Remove to a mixing bowl and fold in with mayonnaise.
Slice the turkey as thinly as you can. Arranges slices (slightly overlapping) on serving platter. Spread tuna sauce over it and dot with capers and gherkins.
This dish is traditionally made with veal. Turkey is a cheaper substitution but if you can easily find good quality veal, and you are willing to pay the extra cost, just bake the veal as you would for the turkey. 2 lbs of eye of round of veal will do.
8-10 Servings
Cold turkey with tuna sauce
Ingredients:
2 lb cooked turkey breast
Or
1 pc breast of turkey (about 3 pounds)
1 sprig of rosemary
2 sage leaves
1 TBS butter
1 TBS oil
½ tsp salt
Dash freshly ground black pepper
¼ cup white wine
1 6 ½ oz can tuna packed in water (best quality), do not use chunk meat.
2 anchovy filets
⅓ cup olive oil
1 cup mayonnaise
1 Gherkin (diced)
2 TBS capers
For garnish, capers and gherkins (French pickles)
Directions:
This recipe takes advantages of leftover turkey. If you do not have any cooked breast of turkey, proceed as follows:
Preheat oven to 400°. In a small ovenproof casserole, melt butter and oil with rosemary and sage on medium heat, add turkey. You may need to tie up the meat to hold it in shape. Slightly brown on all side. Add salt, pepper, and white wine. Let wine evaporate and then put the casserole in the oven to bake for about 1 hour. Test temperature for doneness. (About 150°).
Remove the turkey from the pan and set aside to cool. “Rescue” the casserole bottom with a cup of water and boil it hard for two minutes, add the juices that have dripped from the turkey. Cool and add to your meat stock.
Prepare the tuna sauce. You need a food processor.
Blend tuna with anchovies, capers, and gherkins in a food processor. With the machine running, pour olive oil in a steady slow stream. Remove to a mixing bowl and fold in with mayonnaise.
Slice the turkey as thinly as you can. Arranges slices (slightly overlapping) on serving platter. Spread tuna sauce over it and dot with capers and gherkins.
This dish is traditionally made with veal. Turkey is a cheaper substitution but if you can easily find good quality veal, and you are willing to pay the extra cost, just bake the veal as you would for the turkey. 2 lbs of eye of round of veal will do.
8-10 Servings
