Peru Tonnato

Ingredients for Turkey Tonnato

• 3 tablespoons black-olive tapenade

• 1 tablespoon finely grated fresh lemon zest

• 1 colher de sopa de alho finamente picado

• 2 colheres de chá de alecrim fresco finamente picado

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

• 2 colheres de chá de sal

• 1 colher de chá de pimenta preta

• 2 colheres de sopa de azeite de oliva extra-virgem

• 240ml de vinho branco seco

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

• 120ml de azeite de oliva extra-virgem

• 2 colheres de sopa de água

• 1 colher de sopa de suco de limão fresco

• 2 colheres de chá de pasta de anchova

• Accompaniments: lemon wedges

• capers

• Salsa fresca de folha plana picada

• barbante de cozinha

• um termômetro de leitura instantânea

How to make Turkey Tonnato

Coloque a grade do forno na posição do meio e pré-aqueça o forno 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.