Turkey Tonnato
Photography Nick Tresidder.
Serves: 6-8
INGREDIENTS
1 kilogram boneless turkey breast
Poaching Stock
1 onion, quartered
1 carrot, sliced
2 bay leaves
6 parsley stalks
10 black peppercorns
1 teaspoon salt
Tuna Mayonnaise
150 grams tuna in oil, drained
3 anchovies, chopped
1 tablespoon capers
1 teaspoon Dijon mustard
1 clove garlic, crushed
3 egg yolks
100 ml olive oil
50 ml canola oil
1 lemon
To serve
2 tablespoons olive oil
2 tablespoons capers, drained
zest of 1⁄2 lemon
1⁄4 cup each basil and flat-leaf parsley
METHOD
Turkey: Put the turkey breast and the poaching ingredients in a large saucepan and add enough cold water to cover. Slowly bring to a simmer and poach gently for 30 minutes. Remove from the heat and allow the turkey to cool in the stock. Transfer the meat to a dish, cover and refrigerate until required.
Mayonnaise: Place the tuna, anchovies, capers, mustard, garlic and the egg yolks in a food processor and blend until smooth. Combine the oils in a jug and with the motor running, slowly drizzle into the bowl to form a thick emulsion. Season and add lemon juice to taste. Transfer to a bowl, cover and refrigerate until needed.
Heat the olive oil in a small saucepan. Squeeze any excess liquid from the capers and add them to the oil. They will spit and sizzle. Stir with a slotted spoon until crisp then remove and drain on paper towels.
To serve: Slice the turkey thinly and arrange in one layer on a serving platter. Spoon over 1⁄2 the mayonnaise, leaving some of the turkey uncovered. Scatter over the capers, lemon zest and the herbs. Serve the remaining mayonnaise separately. Serves 6-8
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