Here's something a bit different, and absolutely divine. Perfect for summer. The Italian classic is made with veal rather than turkey, but I think the turkey works better. Most people don't make it at home because they think it's difficult, but in fact it's quite simple.
Turkey tonnato
1 smallish turkey breast
chicken stock
white wine
cut up onion
cut up carrot
two celery stalks
2 bay leaves
parsley sprigs
10 whole peppercorns
salt (only if the stock isn't salted)
For the sauce:
1 six-ounce can tuna packed in olive oil
3/4 cup extra virgin olive oil
1 egg yolk
4 anchovy fillets, patted dry of oil
2 tablespoons lemon juice
2 tablespoons capers, rinsed
1/4 to 1/2 cup heavy cream
Garnish:
chopped parsley, sliced lemons, oil cured black olives, sliced hard boiled eggs, more capers (of these, use all or only a few; but the capers are essential)
Everything but the garnishing should be done the night before you plan to serve the dish.
Poach the turkey breast very slowly in the wine/stock/veggie broth until done. It should be done in 40-45 minutes or even less. Turn off the heat and let the turkey cool in the broth.
To make the sauce, put the all ingredients but the cream in a blender and blend for no longer than it takes to reduce the mixture to a puree. Then add heavy cream slowly, pulsing briefly, until the mixture is thicker than heavy cream but looser than mayo. Empty into a bowl and check for seasoning. You shouldn't need any salt, thanks to the caper and the anchovies. If you do, add it now.
Once the turkey is cool, move it to a cutting board. Get the platter you plan to serve the dish on and cover it with a thin layer of the sauce. Cut the turkey into quarter-inch slices. Arrange the slices on the sauce, overlapping them as much as you have to, but being sure to cover each new slice with more sauce. When you're done, pour the rest of the sauce over the turkey and smooth it out. Cover with plastic wrap and put in the fridge.
Remove from the fridge about 15 minutes before you're ready to eat (unless it's REALLY hot, in which case you don't have to wait). Sprinkle with the rest of the capers and whatever other garnishes you're using. Serve with crusty bread, a nice salad, and a decent wine.
