Author Notes
It is a perfect cold dish for a summer lunch, but it is also the best way to give the leftovers of the turkey a hint of originality. The idea of this recipe comes from the one of vitel tonne', which was created in Northern Italy, most probably in Lombardia. It is s a very simple and authentic Italian dish that lends itself to many variations to accommodate any taste. —mad&delicacy
Ingredients
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400 grams
turkey leftovers
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100 grams
tuna fillet in oil
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3 pieces
fillet anchovies
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1 piece
egg
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1 tablespoon
small capers
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2 tablespoons
olive oil
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1/2 piece
lemon (juice)
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1 pinch
salt
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1 pinch
pepper
Directions
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Put the capers, lemon juice, anchovies, the egg, tuna, salt, and pepper in a food processor and mix until smooth.
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With the motor running, slowly drizzle in olive oil until sauce is emulsified.
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Cut the turkey into thin slices and arrange on a large serving plate in a single layer.
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Top with the sauce, garnish with capers then cover and place in the fridge to marinate for a few hours. Before serving let it to come up to room temperature.
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Faster procedure to make sauce: mix 3 tbs of mayo with tuna, capers and anchovies.
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