Turkey Breast with Tuna and Mayonnaise
Recipe GLPRfb309129d4a572
A sophisticated Italian-inspired dish featuring a tender roasted turkey breast paired with a vibrant tuna mayonnaise sauce. The turkey is seared and braised with white wine, onion, and lemon zest, then chilled and sliced thin. It's served cold with a creamy tuna and caper sauce made from fresh egg yolks and olive oil, garnished with fresh parsley and capers for bright, briny notes.
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Ingredients
1 kg Turkey breast
Sea salt
50 ml Extra virgin olive oil
1 White onion, finely chopped
160 g Canned tuna in oil, drained
2 Lemon zest from unwaxed lemons
2 glasses Dry white wine
2 Fresh egg yolks
200 ml Sunflower seed oil
1 teaspoon Whole grain mustard
2 tablespoons Capers, drained and chopped
Additional capers for garnish
Fresh lemon juice
1 tablespoon White wine vinegar
Fresh flat-leaf parsley, chopped
Ground black pepper
Directions
Tie the turkey breast securely with butcher's twine to ensure even cooking throughout. Season the entire surface generously with sea salt and freshly ground black pepper. Heat the extra virgin olive oil in a large heavy-bottomed pot over medium heat. When hot, carefully place the turkey breast in the pot and brown it on all sides, turning occasionally with wooden spoons or spatulas, until the surface is golden brown (about 8–10 minutes total). This should take approximately 2–3 minutes per side. Transfer the seared turkey breast to a clean plate.
Add the finely chopped white onion to the same pot and sauté until softened and fragrant, about 2–3 minutes. Stir in the drained canned tuna and the lemon zest from 2 unwaxed lemons. Mix well to combine, then cook for 2 minutes to allow the flavors to meld. Return the turkey breast to the pot, nestling it among the tuna and onion mixture.
Pour the white wine into the pot and bring to a simmer. Allow the liquid to reduce by half, about 3–4 minutes. Cover the pot with a lid and reduce the heat to low. Simmer gently for approximately 30 minutes, until the turkey is cooked through. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer in the thickest part. Remove the turkey breast from the pot and wrap it tightly in aluminum foil. Set aside to cool completely (about 15 minutes). Continue simmering the braising liquid and tuna mixture on low heat, stirring occasionally, until reduced by about one-third (approximately 10 minutes). Once cooled, strain the braising liquid and reserve it separately. Save the cooked tuna and onion pieces from the pot.
Prepare a mayonnaise by placing the 2 egg yolks in a clean bowl. Add the mustard and a small pinch of salt. Whisk together. Begin whisking constantly while slowly drizzling in the sunflower seed oil, one drop at a time initially, until the mixture begins to emulsify and thicken. Once the mixture is creamy, add the oil in a thin, steady stream while continuing to whisk. If the mayonnaise becomes too thick, whisk in a few drops of lemon juice or white wine vinegar to loosen it. Add about 1 tablespoon white wine vinegar and lemon juice to taste. Fold the reserved cooked tuna and onion pieces into the mayonnaise. Gently fold in the drained capers.
Once the turkey breast is completely cooled, remove the butcher's twine and slice the meat thinly (about ¼ inch thick). Arrange the turkey slices on a serving platter. Spoon the tuna mayonnaise sauce generously over the sliced turkey.
Garnish the dish with freshly chopped flat-leaf parsley and additional drained capers scattered over the top. Serve chilled or at room temperature. Drizzle any remaining tuna mayonnaise around the platter for added flavor and visual appeal.
