This twist on a dish normally made with veal may seem quirky (one chef friend laughed out loud when he read the part about roasting canned tuna with vegetables), but the result is incredible (yes, even my chef friend is a convert). Organic, free-range turkey is available from www.lobels.com, www.diamondorganics.com, and www.eberlypoultry.com. Wild turkeys and heritage turkeys are available from www.dartagnan.com.
Serves8 as an appetizer, 4 as a main course
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe Courseappetizer, main course
Dietary Considerationgluten-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texturecreamy, rich, salty
- 2 cups roughly chopped mixed vegetables such as celery, onions, fennel, and carrots
- 1 cup olive oil
- One 7-ounce can albacore tuna packed in olive oil
- 2 anchovy fillets, chopped (optional)
- 3 tablespoons small capers
- Juice of 1 lemon
- ¾ cup mayonnaise, preferably homemade
- Salt and freshly ground black pepper
- 1 pound thinly sliced roasted turkey breast
- Sliced cornichons
- Chopped fresh flat-leaf parsley
- Lemon wedges
Heat the oven to 400°F. In a roasting pan, combine the vegetables and ¼ cup of the olive oil. Roast until nicely caramelized on all sides, about 20 minutes. Add the tuna, anchovies, and capers; roast 10 minutes more.
Cool the roasted ingredients slightly; transfer to the bowl of a food processor. Add the remaining olive oil and the lemon juice. Puree to a smooth paste; add the mayonnaise and pulse to incorporate. The sauce should be creamy. Season with salt and pepper to taste.
Pool the tuna sauce onto individual serving plates. Arrange the turkey slices in a single layer on the sauce, leaving some sauce peeking out from the edges. Drizzle with additional sauce and garnish with the cornichons, parsley, and lemon wedges.
2006 Jay Weinstein