I could not add this dish because it is so much a part of the Italian Sunday lunch or dinner. Its just really simple and the kids will love it, at least mine does!
YOU'LL NEED:
(serves six)
- 3 white onions
- 8 cups water
- 1 T spoon salt
- 5 peppercorns
- 2 celery stalks cut up well
- 1 turkey breast (approximately 2.5 lbs)
- 2 T spoons Hellmanns Mayo
- 2 eggs (yolk)
- 1 T spoon Dijon mustard (this is an important element so do not substitute with the yellow french mustard please)
- 1 1/2 cup olive oil
- 2 T spoons white wine vinegar
- 3/4 lb canned tuna packed in olive oil
- 1 canned anchovy fillet (drain and rinse well)
- 2 small sour pickles
- 1 t spoon drained capers
PREPARATION:
- In a relatively deep sauce pan, fill 3/4 with salted water and bring to a boil. Add the onions, celery, carrots, peppercorns along with the turkey breast. Reduce heat to low and let simmer for about 20 minutes or until the turkey breast is cooked completely.
- At this point, we need to work on the sauce so in a food processor, combine the egg yolk, mustard and salt. Blend and slowly add in the oil, then the vinegar and blend.
- In the above mixture while still in the food processor, add in the tuna, anchovy, pickles, the mayo and your capers and blend until your mixture is smooth in texture. Place in a bowl and put in the fridge.
- With your cooked turkey breast, now cooled, slice thinly and place on a large platter and gently pour your creamy tuna sauce over the top. No return to fridge for at least 1 hour and ready to serve, garnish with fresh basil leaves and capers.
ENJOY !!!
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