Turkey Tonnato Recipe

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Turkey Tonnato
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Ingredients
15
Count
Nutrition
832
Calories
Total time
330
Minutes
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Ingredients:

Directions:

  1. Make filling and prepare roast: Put oven rack in middle position and preheat oven to 350°F.
  2. Stir together tapenade, zest, garlic, and rosemary in a small bowl.
  3. 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 teaspoon 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 teaspoon pepper.
  4. Cook roast: 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 160°F, about 1 hour.
  5. Transfer roast to a platter to cool, reserving pan juices. Cool roast completely, uncovered, then chill, tightly wrapped in plastic wrap, 2 hours.
  6. Make sauce: Purée tuna (including oil), 1/2 cup olive oil, water, lemon juice, anchovy paste, and 4 tablespoons 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.
  7. Assemble turkey tonnato: 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.
  8. Cooks' Note: Turkey roast and sauce can be chilled separately up to 2 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 831.81 Kcal (3483 kJ)
Calories from fat 471.53 Kcal
% Daily Value*
Total Fat 52.39g 81%
Cholesterol 233.47mg 78%
Sodium 1601.95mg 67%
Potassium 978.45mg 21%
Total Carbs 2.36g 1%
Sugars 0.49g 2%
Dietary Fiber 0.19g 1%
Protein 76.81g 154%
Vitamin C 1.5mg 2%
Iron 18.6mg 103%
Calcium 73mg 7%
Amount Per 100 g
Calories 192.7 Kcal (807 kJ)
Calories from fat 109.23 Kcal
% Daily Value*
Total Fat 12.14g 81%
Cholesterol 54.09mg 78%
Sodium 371.11mg 67%
Potassium 226.67mg 21%
Total Carbs 0.55g 1%
Sugars 0.11g 2%
Dietary Fiber 0.04g 1%
Protein 17.79g 154%
Vitamin C 0.3mg 2%
Iron 4.3mg 103%
Calcium 16.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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