This is a lighter and cheaper variation of a famous Italian dish: Vitello tonnato, in the original version the meat is veal and it’s boiled.
Ingredients
- 1 kg of turkey rump
- A sprig of rosemary
- A splash of white wine
For the sauce
- 300 g of canned tuna to taste
- 200 g of mayonnaise to taste
- 30 grams of capers
- 30 g of canned anchovies
Directions
- Tie the piece of meat with a twine, and put a sprig of rosemary between the twines
- Put everything in a large pot to contain the roast and allow yourself to turn it quietly, but it doesn’t even have to be too big, otherwise the meat juices get lost and risk burning more easily, two tablespoons of extra virgin olive oil, salt and pepper, and brown the turkey, as soon as it will be golden on all sides, blend with a little white wine until this evaporates then put a little water and cook for 60-90 minutes, the time depends on the size of the meat.
- To check if the turkey is cooked, pierce with a fork and if you see that liquid is coming out, continue cooking a little longer.
- When the meat is ready, take it out of its sauce and let it cool for a few hours.
- Before serving prepare the tuna sauce, put all the ingredients in the bowl, and with the immersion mixer reduce to sauce, maybe you put the mayonnaise a little at a time so you adjust according to your taste, always taste to make sure it is to your liking in flavor and texture.
- Almost at the time of serving, prepare the dish: slice the turkey, place them on the dish, and cover it with the tuna sauce decorating it with capers.
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