TACCHINO TONNATO - Turkey slices with a creamy tuna sauce !

People look at me oddly when I propose this dish.... can't figure out why because its delicious ! This is a Florentine classic which I would eat on the hot summer days with friends and family. My wife's cousin made this dish for me on several occasions, they live in Fiesole and have a wonderful garden where we would sit in the evening and enjoy this dish with a dry white chilled wine !

YOU'LL NEED:
(serves 6)

- Turkey breast cut into thin slices (number two on the deli meat cutter) you will need about 2.5 lbs or you can boil the turkey breast yourself, see prep. instructions.  I tend to buy the breast sliced, its easier.
- 3 white onions (for the boiling of the turkey breast)
- 1 Tablespoon salt (for boiling of turkey breast)
- 5 pepper corns (for boiling of turkey breast)
- 2 celery stalks cut up well (for boiling of turkey breast)
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- 3 tablespoons mayo
- 1 lemon juiced
- 2 egg yoks
- 1 tablespoon Dijon mustard (do not use Frenches please)
- 1.5 cups olive oil
- 3/4 lb tuna packed in water
- 1 small can of anchovy fillet (drain and rinse)
- 2 small sour pickles
- 1 teaspoon drianed capers

PREPARATION:
This is for the turkey breast if you should decide to cook it yourself: fill 3/4 with salted water and bring to a boil. Add the onions, celery,peppercorns and the turkey breast. Reduce heat to low and let simmer for 20-25 minutes until cooked completely.
Now, get out your food processor and add the egg yolk, mustard and salt and blend in the oil then the vinegar and blend.
In the above mixture, add in the (while processor on)  tuna, anchovy, pickles, may and capers. Blend until the mixture is smooth in texture. Place in a bowl and chill.
Your turkey should be sliced thin (setting two on the deli meat cutter as mentioned above) and you will want to figure on 2-3 slices of turkey per person. Place on a large platter and pour your creamy sauce over the top so that it is completely covered. Now place the platter in your fridge (covered with wrap) for about 20-30 minutes so that the sauce can penetrate the turkey. Remove and garnish with fresh basil and serve !

ENJOY !!