Vitello tonnato is a traditional dish from Italy’s Piedmont area that, frankly, sounds patently insane: veal slices wearing a creamy sauce created from canned tuna and capers. The mind could say no, however the mouth disagrees. The savory-on-savory mixture is terrifically lush, a carnivorous marriage that shouldn’t work however one way or the other does. In our model, braised wild turkey breast stands in for the veal, upping the flavour ante that a lot additional. Some asparagus on the facet—cooked in a few of the leftover pan juices—would spherical it out properly.
1 wild turkey breast (about 2 lb.), boneless and skinless
2 Tbsp. plus 1⁄2 cup olive oil, divided
Salt and freshly floor pepper, to style
3⁄4 cup rooster inventory
3⁄4 cup plus 2 Tbsp. dry white wine, divided
1 lemon, halved, with 1 Tbsp. lemon juice reserved
4 garlic cloves, evenly crushed
One 5- or 6-oz. can chunk tuna in olive oil
2 tsp. anchovy paste (or 2 tsp. minced anchovies)
1 tsp. capers
Thinly sliced radishes, watercress, and halved cherry tomatoes (non-compulsory)
Take away the turkey breast from the fridge a minimum of a half hour earlier than cooking to take the chilliness off. Preheat oven to 350 levels. Rub the meat with 2 Tbsp. olive oil, then salt and pepper generously. Place the meat in a baking dish and add simply sufficient inventory and wine to cowl the underside third of the meat. (You might want roughly, relying on the dimensions of the breast and dish.) Squeeze 1 Tbsp. juice from the lemon and reserve for later. Add the lemon halves and garlic to the broth-wine combination. Switch to the oven, uncovered, and prepare dinner for about 1 hour, or till an instant-read thermometer reads 150. Switch the turkey to a plate to chill, reserving 1⁄4 cup of the pan juices.
Make the sauce: In a blender mix the tuna (and the packing oil) with 1⁄2 cup olive oil, 2 Tbsp. wine, reserved lemon juice, anchovy paste, capers, and reserved pan juices. Purée till clean, then season with pepper. (Style for salt, however the anchovies ought to provide sufficient.)
To serve, slice the turkey throughout the grain and costume with the sauce. Garnish with the radish slices, watercress, and cherry tomatoes.