The Frugal Gourmet introduced us to tonnato sauce; that elegant Italian take on tuna sauce for veal or turkey.
It changed our thinking about tinned tuna and its aptitude for smooth dips and sauces.
Our first effort was a can of tuna blended with olive oil, salt, kalamata olives and lemon. It was pure bliss. Mayo, capers, and lemon on their own would be great also.
So here we have a study of the Frug’s tonnato mayo, an elegant tuna mousse, a cold tonnato turkey salad and a startlingly stylish roast rolled turkey with tonnato sauce to be served chilled to room temperature.
Very summertime, non?
Source: Jeff Smith, The Frugal Gourmet
1 7-oz can tuna packed in water
8 canned flat anchovies, drained
1/4 cup fresh lemon juice
2 tablespoons brandy
3/4 cup olive oil, room temperature
dash of Tabasco
1 tablespoon capers
Place the tuna, anchovies, and lemon juice in a blender. Blend until all are mixed together.
Add Tabasco. Slowly pour in the olive oil as the machine runs. Remove the sauce from the container and stir in capers. Serve over meats (cold roast chicken or a turkey breast), vegetables, pasta, or salads.
TURKEY TONNATO SALAD
1 3 oz can white tuna – flaked
1 clove garlic – minced
2 anchovy fillets – minced (opt)
1/2 cup mayonnaise
1/4 cup yogurt -or- sour cream
1/2 teaspoon pepper
2 cups turkey – cooked and diced
2 medium potatoes – cooked, peeled, cubed
1 bunch arugula – or watercress
1 cup cherry tomatoes
1/3 cup black olives
2 tablespoons parsley – coarsely chopped
For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream or yogurt. Season with pepper.
For salad, combine diced turkey with cooked potatoes.
Mix with 1/2 of dressing.
Taste for seasoning. Arrange arugula or watercress on large plate. Mound potato and turkey mixture in centre. Arrange slices of turkey on top of chopped salad. Drizzle remaining dressing.
Arrange tomatoes and olives around outside of the salad and sprinkle with parsley
CHILLED ROAST TURKEY WITH TONNATO SAUCE
•1 boned; rolled and tied turkey breast (3 1/2-pound)
•3 anchovies; cut into 1/2-inch pieces
•1 large garlic clove; slivered
•2 can(s) chicken broth; (14 1/2-ounce)
•2 cup(s) dry white wine
•2 onions; quartered
•2 carrots; cut into 2-inch pieces
•4 fresh parsley sprigs
•2 bay leaves
•1 can(s) white meat tuna packed in water; well drained (6 1/2-ounce)
•3 tablespoon(s) fresh lemon juice
•3 tablespoon(s) drained capers
•1 1/4 cup(s) extra-virgin olive oil 1 tablespoon) (8-ounce)
•Chopped fresh italian parsley
•2 lemons; halved lengthwise, sliced
•Make slits in turkey with tip of small sharp knife; put 1 anchovy piece and 1 garlic sliver into each slit.
•Place turkey in large saucepan or dutch oven.
•Add all remaining ingredients.
•Add water to cover.
•Bring to boil.
•Reduce heat, cover partially and simmer until meat thermometer inserted in center of turkey registers 140f, about 1 hour.
•Turn off heat and let turkey cool in cooking liquid.
•Puree tuna, anchovies, lemon juice and 3 tablespoons capers in processor until very smooth, scraping down sides of work bowl occasionally.
•With machine running, gradually mix in oil and blend until creamy.
•Remove turkey from broth reserve broth for another use.
•Cut off string and pull off turkey skin.
•Slice turkey into thin rounds.
•Coat platter with some of sauce.
•Top with single layer of turkey slices.
•Spread turkey with more sauce.
•Sprinkle generously with parsley and capers.
•Continue layering turkey, sauce, parsley and capers until all of turkey is used.
•Surround with lemon slices.
•Cover with plastic; chill turkey and any remaining sauce separately for at least 8 hours.
•Can be prepared 2 days ahead.
•Let turkey stand at room temperature 1 hour.
•Serve, passing any remaining sauce separately.