What's for Dinner? Turkey Tonnato

Before you tune out, let me explain the combination of turkey with a tuna sauce.

This is a take on Vitello Tonnato, a popular summer dish from Piedmont, made of veal in a creamy tuna sauce.

I have tried this visually unappealing dish in Northern Italian restaurants and loved it, however, we are not eating much veal these days, but then I saw Giada's version made with turkey breast and decided to give it a try.

I don't know how popular turkey is in Italy, I am going to bet not.

This is one of the easiest dishes to prepare, and delicious enough for company.

Beige on beige food is just downright ugly, so jazz it up with a pretty platter and definitely some fresh parsley.
Instead of dried herbs, I used fresh, because I have them in the garden.

This is perfect on a hot summer night, served with some orzo salad!


Giada's Turkey Tonnato:

2 pound turkey breast, skinless and boneless
1 tablespoon dried or fresh oregano
1 tablespoon dried or fresh thyme
1 tablespoon dried or fresh basil
2 tablespoons extra-virgin olive oil
1 cup chicken stock
kosher salt and freshly ground black pepper

Tuna Sauce:

6 oz. can tuna (I use an Italian brand), packed in olive oil – do not drain
1 teaspoon anchovy paste or 1 anchovy fillet, drained
1 tablespoon fresh lemon juice
1 tablespoon capers
1/3 cup mayonnaise
Chopped parsley leaves, for garnish

Preheat oven 375 degrees F.

Season the turkey with salt, pepper and herbs. Coat with olive oil, place in a baking pan and pour the chicken broth around the turkey.

Place in the oven and bake for 30 to 40 minutes. Remove from oven and let cool in the baking pan with juices for at least 10 minutes, I covered mine with foil until I was ready to serve it.

Transfer the turkey to a cutting board, and slice into 1/2-inch slices, on an angle.

In the bowl of a food processor add the tuna, anchovy, lemon juice and capers. Puree until creamy, about 1 minute. Pour the tuna mixture into a bowl and stir in the mayonnaise. You can make the tuna sauce well in advance and keep it in the fridge until ready to serve.

Place the slices of turkey on a platter and pour the tuna sauce on top. Garnish with chopped parsley and capers.

The leftovers make the best sandwiches the next day!

Buon Appetito!

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The JR said…
a combination i never thought of before
Susan said…
You're right about beige on beige food!
I think the sauce definitely sounds great...maybe just with some grilled veggies, though?
Anonymous said…
One of the dishes I like the most!!!
I'm from Buenos Aires, Argentina and it's a classic in Christmas (it's summer in December).
Great flavor!
Anonymous said…
TaNgY tUrKeY n' TuNa!!!
Christine said…
Had this in Italy (with veal) and it was so good. So glad to find a way to enjoy it again sans veal! Thank you!
The sandwiches look great. I might skip the dinner and go right to the leftovers. Love capers!!!!
ro-ro said…
You're right Stacy Italians for the most part do not like turkey.....or not much on chicken either especially in the south. Years ago their chickens were scrawny and unappealing nothing like an American grown Chicken. Hence they remain not to crazy about chicken either.
Lori Lynn said…
I think it sounds delicious. Your gorgeous blue platter really did jazz it up!
Anonymous said…
"I don't know how popular turkey is in Italy, I am going to bet not."

Actually, it's very popular in the north and can be found year round in any supermarket (pieces, Italians don't do whole birds usually, not even chickens).

We prefer it with veal, but have to use up the remainder of the Turducken from the other day.

Anyway, I generally do it with no mayonnaise at all, the tuna itself is enough to cause the oil to emulsify.