"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 08-25-2010, 05:15 PM   #1
Senior Cook
 
zfranca's Avatar
 
Join Date: Jul 2010
Location: SARZANA, La Spezia
Posts: 227
Send a message via Skype™ to zfranca
Cold Turkey with tuna sauce

This is an rather unsual recipe that can be served either as an appetizer or a main course:
Cold turkey with tuna sauce


Ingredients:
2 lb cooked turkey breast
Or
1 pc breast of turkey (about 3 pounds)
1 sprig of rosemary
2 sage leaves
1 TBS butter
1 TBS oil
½ tsp salt
Dash freshly ground black pepper
¼ cup white wine

1 6 ½ oz can tuna packed in water (best quality), do not use chunk meat.
2 anchovy filets
⅓ cup olive oil
1 cup mayonnaise
1 Gherkin (diced)
2 TBS capers
For garnish, capers and gherkins (French pickles)


Directions:
This recipe takes advantages of leftover turkey. If you do not have any cooked breast of turkey, proceed as follows:

Preheat oven to 400°. In a small ovenproof casserole, melt butter and oil with rosemary and sage on medium heat, add turkey. You may need to tie up the meat to hold it in shape. Slightly brown on all side. Add salt, pepper, and white wine. Let wine evaporate and then put the casserole in the oven to bake for about 1 hour. Test temperature for doneness. (About 150°).

Remove the turkey from the pan and set aside to cool. “Rescue” the casserole bottom with a cup of water and boil it hard for two minutes, add the juices that have dripped from the turkey. Cool and add to your meat stock.

Prepare the tuna sauce. You need a food processor.
Blend tuna with anchovies, capers, and gherkins in a food processor. With the machine running, pour olive oil in a steady slow stream. Remove to a mixing bowl and fold in with mayonnaise.

Slice the turkey as thinly as you can. Arranges slices (slightly overlapping) on serving platter. Spread tuna sauce over it and dot with capers and gherkins.

This dish is traditionally made with veal. Turkey is a cheaper substitution but if you can easily find good quality veal, and you are willing to pay the extra cost, just bake the veal as you would for the turkey. 2 lbs of eye of round of veal will do.
8-10 Servings

Attached Thumbnails
Click image for larger version

Name:	volume II 096.jpg
Views:	126
Size:	72.9 KB
ID:	8462   Click image for larger version

Name:	volume II 098.jpg
Views:	120
Size:	72.9 KB
ID:	8463  

__________________
We are all angels with one wing. Only together we can fly.
www.cookingwithfranca.blogspot.com
zfranca is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:43 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.