Best 8 Turkey Tonnato Salad Recipes
Turkey tonnato is a classic Italian dish that combines the flavors of tender, cooked turkey with a creamy, tangy tuna sauce. It's a versatile dish that can be served as an appetizer, a main course, or even a sandwich filling. The origins of turkey tonnato are uncertain, but it is believed to have originated in the Piedmont region of Italy. It is typically made with leftover turkey, but it can also be made with chicken or veal. The tuna sauce is traditionally made with tuna packed in oil, mayonnaise, capers, and lemon juice. It is served chilled, and it can be garnished with additional capers, lemon zest, or fresh herbs.
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TURKEY TONNATO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven 375 degrees F.
- Season the turkey with salt, pepper and herbs. Coat with olive oil, place in a baking pan and pour the chicken broth around the turkey. Place in the oven and bake for 30 to 40 minutes. Remove from oven and let cool in the baking pan for 10 minutes. Slice into 1/2-inch slices, on an angle. Allow to sit in baking pan with juices as you make sauce.
- In the bowl of a food processor add the tuna, anchovy, lemon juice and capers. Puree until creamy, about 1 minute. Pour the tuna mixture into a bowl and stir in the mayonnaise.
- Place the slices of turkey on a platter and pour the tuna sauce on top. Garnish with chopped parsley.
TONNATO SAUCE
I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 7 mg, Fat 12 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 192.6 mg, Sugar 0.2 g
TURKEY TONNATO (ITALIAN COLD TURKEY IN TUNA CAPER SAUCE)
This traditional Italian dish is originally made with veal. Turkey is the next best thing and this actually tastes and looks quite fancy. You can make everything ahead of time but ONLY assemble at the last minute. Its just great to serve at buffets, you'd never imagine a can of tuna could be transformed to such heights! Serve with lots of salad and tomatoes and some cold new potatoes. The fresh herbs in the broth are essential as are the capers and the anchovies in the sauce (which you wont really taste) Great stuff!
Provided by robd16
Categories Tuna
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 21
Steps:
- To cook the Turkey, put everything into a large pan and snuggle the turkey steaks amongst it.
- Bring to a simmer and cook for 40 minutes, turning once or twice over a low heat. Allow to cool completely in the broth and refrigerate until ready to assemble (still in the broth) This can be done the day before.
- No more than 2 hours before you want to serve it, take the turkey out of the broth and pat dry on paper towels, strain the broth through a sieve into a bowl and discard the vegetables and herbs.
- Arrange the dry turkey onto a serving platter in a neat slightly overlapping fashion.
- Make the sauce (can also be done the day before) by putting everything in the blender or food processor apart from the broth. Blend thoroughly and little by little add the broth until the sauce is the consistency of thick pouring cream.
- Neatly pour over the turkey and garnish with the olives capers and parsley and refrigerate until ready to serve for no more than 2 hours.
- Exquisite.
Nutrition Facts : Calories 394.4, Fat 22.4, SaturatedFat 4.6, Cholesterol 85.2, Sodium 355.9, Carbohydrate 4, Fiber 0.9, Sugar 1.5, Protein 37.7
TURKEY TONNATO SALAD
Tuna mayo on turkey may sound like an odd combination, but trust us! This Italian-style light lunch dish is the perfect remedy for Christmas excesses
Provided by Jane Hornby
Time 10m
Number Of Ingredients 7
Steps:
- Put the mayo, most of the capers, 1 whole anchovy, the tuna and most of the lemon juice into a food processor. Whizz until the tuna is completely mixed into the mayo. Season with pepper first, then taste, and add salt and more lemon juice, if you need to. If your sauce seems a bit thick, whizz in a drop of water. Can be made up to a day ahead.
- Spread the turkey and rocket over a large serving plate, then spoon over the dressing and scatter with the remaining capers and sliced anchovy. Serve straight away with crusty bread.
Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 33 grams protein, Sodium 0.76 milligram of sodium
TURKEY TONNATO (TURKEY WITH TUNA SAUCE)
Rather than traditional veal (vitello tonnato), this recipe makes good use of leftover thinly sliced turkey breast. The sauce, given great body and piquancy with the addition of capers and chopped anchovy fillets, is enormously simple to make with a food processor or blender. It is visually impressive, with garnishes such as thinly sliced lemon wedges, imported Mediterranean-style black olives and tourches of finely chopped parsley, was created by Craig Claiborne and Pierre Franey of The New York Times. Serve with tomato slices or a mixed green sald on the side.
Provided by JackieOhNo
Categories Tuna
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the turkey breast across the grain into thin slices, about 1/8-inch thick.
- Put the drained tuna and capers into the container of a food processor or blender and blend.
- Add the mayonnaise, lemon juice, anchovies and broth. Blend thoroughly.
- Spoon about a 1/4 cup of the sauce into a serving dish and smooth it over.
- Arrange a 1/4 of the turkey slices, slightly overlapping, over the sauce.
- Spoon another layer of sauce on top.
- Add another layer of turkey slices and more sauce.
- Continue making layers until all the turkey slices are used.
- Finish with a layer of sauce.
- Garnish the top symmetrically with lemon slices, black olives, and parsley.
- Serve any additional sauce on the side.
Nutrition Facts : Calories 358.5, Fat 21.7, SaturatedFat 3.4, Cholesterol 73.8, Sodium 594.2, Carbohydrate 14.3, Fiber 0.1, Sugar 3.8, Protein 26.4
TURKEY TONNATO
Categories Food Processor Fish turkey No-Cook Quick & Easy Buffet Summer Capers Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Blend tuna with oil, mayonnaise, broth, anchovies with oil, lemon juice, lemon peel, and 2 teaspoons capers in processor until smooth, about 2 minutes. Season with salt and pepper. Refrigerate until cold, at least 1 hour and up to 1 day.
- Arrange spinach on platter. Arrange turkey atop spinach. Pour sauce atop turkey, smoothing surface with knife. Sprinkle with parsley and 1/4 cup capers.
TURKEY TONNATO
I freely admit that the tonnato preparation is an idea that takes some getting used to: It means that a meat, usually veal, is topped with tuna sauce-and it's usually served cold. But before you say "Ugh" and turn the page, please give it a try. It's really a wonderful combination of flavors. Instead of veal, I prefer the lighter taste of turkey paired with the relatively strong sauce, and I like this dish warm, not cold.
Yield 2 main-course servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Place the turkey in a baking pan and rub the oil over the turkey. Sprinkle with the dried herbs and 1 teaspoon each of salt and pepper. Pour 2 cups of the broth around the turkey and bake until it is just cooked through, about 30 minutes. Let the turkey cool in the pan for 10 minutes, then transfer the turkey to a cutting board. Using a large, sharp knife, cut the turkey diagonally into 1/2-inch-thick slices. Return the turkey slices to the baking pan and coat with the pan juices.
- In the bowl of a food processor, blend the tuna, lemon juice, capers, anchovy paste, and the remaining 1 tablespoon of broth until creamy, about 1 minute. Transfer the tuna mixture to a medium bowl, and stir in the mayonnaise. Season the tuna sauce with salt and pepper to taste.
- Arrange the turkey slices on a platter and pour the tuna sauce over. Garnish with the parsley and serve.
TURKEY TONNATO (TURKEY WITH TUNA SAUCE)
Provided by Craig Claiborne With Pierre Franey
Categories sauces and gravies, main course
Time 15m
Yield 6 - 8 servings
Number Of Ingredients 8
Steps:
- Cut the turkey breast across the grain into thin slices, each about one-eighth-inch thick.
- Put the drained tuna and capers into the container of a food processor or electric blender and blend. Add the mayonnaise, lemon juice, anchovies and broth. Blend thoroughly.
- Spoon about a quarter cup of the sauce into a serving dish and smooth it over. Arrange a quarter of the turkey slices, slightly overlapping, over the sauce. Spoon another layer of sauce on top. Add another layer of turkey slices and more sauce. Continue making layers until all the turkey slices are used.
- Finish with a layer of sauce. Garnish the top symmetrically with lemon slices, black olives and parsley. Serve any additional sauce on the side. Serve with tomato slices or a mixed green salad on the side.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 31 grams, Carbohydrate 0 grams, Fat 38 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 440 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Use high-quality ingredients. The better the ingredients, the better the salad will be. Use fresh tuna, good quality mayonnaise, and flavorful capers.
- Don't overcook the turkey. Overcooked turkey will be dry and tough. Cook it just until it is cooked through.
- Chill the salad before serving. This will help the flavors to meld and the salad will be more refreshing.
- Garnish the salad with fresh herbs or a sprinkle of paprika. This will add a pop of color and flavor.
Conclusion:
Turkey tonnato salad is a delicious and easy-to-make salad that is perfect for a summer meal. It is light and refreshing, yet still packed with flavor. The combination of tuna, turkey, mayonnaise, and capers is a classic that never goes out of style. Whether you are serving it as an appetizer or a main course, turkey tonnato salad is sure to be a hit. It is a versatile dish that can be easily adapted to your own taste preferences. So next time you are looking for a quick and easy meal, give turkey tonnato salad a try. You won't be disappointed.
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