Tacchino Tonnato – Turkey Breast with Tuna Sauce

Make the meat with the carrot, the celery, the onion cut in white wine and salted water leisurely until cooked. But still firm (about 40 min). Be sure to supervise so that the meat does not fall apart! Cool in the broth.

For the sauce, mash the tuna with a fork and mash it together with the anchovy fillets. Mix the juice of one lemon, the meat stock and the mayo well and mix with the tuna and the anchovies. The sauce should not be too thick, but it should be creamy.

Remove the cold turkey breast from the broth, cut into fine slices, repeatedly assemble to its original give and pour the sauce.

Leave to stand in the refrigerator for 1 to 2 days.

Serving: arrange the turkey breast slices in a wreath shape on a platter, sprinkle with capers and garnish with egg slices, cornichon slices, tomato quarters and thin lemon slices.

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