Make Ahead

Turkey tonne'

November  1, 2016
7 Ratings
  • Serves 4
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

What You'll Need
  • 400 grams turkey leftovers
  • 100 grams tuna fillet in oil
  • 3 pieces fillet anchovies
  • 1 piece egg
  • 1 tablespoon small capers
  • 2 tablespoons olive oil
  • 1/2 piece lemon (juice)
  • 1 pinch salt
  • 1 pinch pepper
  1. Put the capers, lemon juice, anchovies, the egg, tuna, salt, and pepper in a food processor and mix until smooth.
  2. With the motor running, slowly drizzle in olive oil until sauce is emulsified.
  3. Cut the turkey into thin slices and arrange on a large serving plate in a single layer.
  4. 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.
  5. Faster procedure to make sauce: mix 3 tbs of mayo with tuna, capers and anchovies.

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