Turkey breast with tuna sauce

Ingredients for 6 servings:

• 1.2 kg turkey breast in one piece
• 1 large carrot(s)
• 1 small leek(s)
• 1 piece(s) celeriac
• 1 m.-sized onion(s)
• 1 bay leaf
• Water
• 2 cans of tuna in its own juice, drained weight 150 g each
• ¼ liter olive oil, mild
• 3 tbsp lemon juice
• 1 can anchovy fillet(s), approx. 90 g EW
• 1 jar capers, approx. 60 g EW
• 350 g mayonnaise
• possibly salt

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours

also suitable for buffets, then sufficient for at least 10 – 12 portions

Clean and roughly chop the vegetables. They will only be used as seasoning during cooking and will be discarded later. Bring water to a boil, add the turkey breast, the vegetables, and the bay leaf, and bring everything to a boil. Reduce the heat and simmer the meat gently for about 1 hour. Use enough water to just cover the meat and do not add salt. Let the meat cool completely in the broth. While the meat is cooking, prepare the sauce. It needs to be well-infused before use. Drain the tuna in a sieve. Drain the capers and remove the anchovy fillets from the can. Combine both in a large blender, add some of the oil and lemon juice, and blend until smooth. Add the well-drained tuna and the remaining oil and blend everything until smooth. Pour the tuna cream into a bowl and mix in the mayonnaise well. Let everything sit well, for at least 2 hours, as the capers and anchovies add a lot of flavor. Season with lemon juice and add a little more salt if desired. Remove the turkey breast from the broth, drain well, and cut into thin slices. You won’t need the broth. Layer the turkey slices with the tuna sauce in a shallow dish. Start with a thin layer of sauce and alternate thin layers of meat and sauce, finishing with tuna sauce. Cover the dish with foil and let sit well in the refrigerator, at least overnight. Garnish with capers and/or lemon slices, if desired. Served with some bread, this makes a lovely, but by no means light, summer dish. Leftovers will keep well refrigerated for 3-4 days.