Turkey Tonnato

Ingredients for Turkey Tonnato

• 3 tablespoons black-olive tapenade

• 1 tablespoon finely grated fresh lemon zest

• 1 cucharada de ajo finamente picado

• 2 teaspoons finely chopped fresh rosemary

• 1 (4- to 4 1/2-lb) boneless turkey breast half with skin

• 2 cucharaditas de sal

• 1 cucharadita de pimienta negra

• 2 cucharadas de aceite de oliva virgen extra

• 240ml de vino blanco seco

• 1 (170g) can chunk light tuna in olive oil (do not drain)

• 120ml de aceite de oliva virgen extra

• 2 cucharadas de agua

• 1 cucharada de jugo de limón fresco

• 2 teaspoons anchovy paste

• Accompaniments: lemon wedges

• capers

• Perejil fresco de hoja plana picado

• hilo de cocina

• un termómetro de lectura instantánea

Coloca la rejilla del horno en la posición media y precalienta el horno a 177°C.

Stir together tapenade, zest, garlic, and rosemary in a small bowl.

Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you. Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side. Open breast like a book. Season breast with 1 teaspoon salt and 1/2 teaspoons pepper. Spread tapenade mixture evenly on breast with the back of a spoon, leaving a 1-inch border on all sides. Starting from the side without skin, roll up turkey sideways, ending seam side down (skin will be on outside of rolled breast). Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string. Pat roast dry, then sprinkle outside all over with remaining 1 teaspoon salt and 1/2 teaspoons pepper.

Heat olive oil (2 tablespoons ) in a 12-inch heavy skillet until hot but not smoking, then brown turkey, turning occasionally, 8 minutes total. Transfer to a 13- by 9-inch roasting pan and add wine to pan. Roast turkey, uncovered, until a thermometer inserted diagonally 2 inches into thickest part registers 71°C, about 1 hour.

Transfer roast to a platter to cool, reserving pan juices. Cool roast completely, uncovered, then chill, tightly wrapped in plastic wrap, 2 hours.

Purée tuna (including oil), 120ml olive oil, water, lemon juice, anchovy paste, and 60ml of reserved pan juices in a blender, stopping and scraping down sides as necessary, until very smooth. Transfer to a bowl and season with salt and pepper. Cover bowl with plastic wrap and chill until cold, about 1 hour.

Cut chilled turkey roast into 1/4-inch-thick slices, discarding strings, then top with chilled sauce. Bring turkey and sauce to room temperature, about 1 hour. Serve with lemon wedges, capers, and parsley.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.