Turkey Tonnato

• 6 anchovy fillets
• 1 garlic clove
• 2 bay leaves
• 1 carrot
• 1 onion
• 1 celery stalk
• 3 cloves
• 4 tablespoons extra virgin olive oil
• 1 rosemary sprig
• 200 g canned tuna
• 3 hard-boiled eggs
• 500 ml white wine
• Vegetable broth, as needed
• 800 g turkey breast
• 1 tablespoon pickled capers

• Tie the turkey breast with kitchen twine as you would a roast.
• In a pan, add the turkey, carrot, celery, onion, rosemary, bay leaves, cloves, 2 tablespoons of olive oil, and a pinch of salt. Sear on all sides until golden.
• Deglaze with white wine for extra flavor, then cover completely with vegetable broth (or water) and cook over low heat for 1 hour with the lid on.
• Check the doneness: if pink liquid emerges, cook for another 15 minutes; if clear, it’s ready; if no liquid, the meat is too dry.
• Once cooked, let the turkey cool in the cooking broth (to prevent darkening). Then place on a cutting board and remove the twine.

Tonnato Sauce

• Boil the eggs until hard-boiled and chop them. In a bowl, combine the crumbled tuna, chopped anchovies, capers, and eggs.
• Add a bit of olive oil and a ladle of cooking broth, then blend with an immersion blender until you get a creamy sauce.

Serving

• Slice the turkey into thin pieces and arrange on a serving plate.
• Garnish with the tonnato sauce and some capers. Serve and enjoy.