Tacchina Tonnata alla Anna

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 500 ml white wine
• 500 ml chicken broth
• 2 cloves, whole
• 2 bay leaves
• 2 grains allspice
• ½ tsp whole black pepper
• ½ tsp salt
• 800 g turkey breast fillet(s)
• 1 egg yolk
• 1 tsp mustard
• 1 lemon(s)
• 100 ml vegetable oil
• 1 tsp anchovy paste
• 1 jar capers
• 1 can of tuna, without oil
• 150 g yogurt
• n. B. salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Turkey in tuna sauce with capers

Clean the soup vegetables and cut them into large cubes. Briefly sauté them in a pan with a little oil and deglaze with white wine. Bring to a boil once, then add the turkey breast and pour in enough stock to completely cover the meat. Add the bay leaf, allspice, pepper, salt, and cloves. Bring back to a boil, then simmer covered over low heat for about an hour. Turn off the heat and let the meat cool in the stock. Then slice them as thinly as possible. Halve the lemon, squeeze the juice from one half, and place it in a blender along with the egg yolk and mustard; blend well. Slowly add the oil until a thick emulsion (mayonnaise) forms. Now add the drained tuna, anchovy paste, yogurt, and about 2/3 of the capers and blend well again. Season to taste with salt and pepper. Arrange the turkey on a platter, pour the sauce over it, and garnish with the remaining capers and the second sliced ​​lemon half. Marinate in the refrigerator for about two hours. Serve with white bread. I adapted this classic Italian appetizer to the preferences of a certain fellow diner who, unfortunately, doesn’t like veal. Of course, the dish works just as well with veal. I also added yogurt to reduce the calories in the otherwise quite fatty sauce. We, for one, are thrilled with this ‘fake’ version of vitello tonnato.