Turkey tonnato

Given I’m not using beef or veal in recipes, I have replaced the usual veal tonnato with turkey and it’s brilliant! Thank you to Giada de Laurentiis for this recipe.

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2 pound turkey breast, skinless and boneless (Or you can be really lazy and use precooked thickly sliced turkey, (1/2 ” slices) then miss the cooking stage of the turkey completely)
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil
2 tablespoons extra-virgin olive oil
1 cup chicken stock
Salt and freshly ground black pepper

Tuna Sauce:
6 ounces canned white meat tuna, packed in olive oil, do not drain
1 teaspoon anchovy paste or 1 anchovy fillet, drained
1 tablespoon fresh lemon juice
1 tablespoon capers, drained
1/3 cup Kraft Real, or Helmann’s Real mayonnaise. (Make it a good quality one)
Chopped parsley leaves, capers or lemon slices, for garnish

Preheat oven 375 F.

Season the turkey with salt, pepper and herbs. Coat with olive oil, place in a baking pan and pour the chicken broth around the turkey. Place in the oven and bake for 30 to 40 minutes. Remove from oven and let cool in the baking pan for 10 minutes. Slice into 1/2-inch slices, on an angle. Allow to sit in baking pan with juices as you make sauce.

In the bowl of a food processor add the tuna, anchovy, lemon juice and capers. Puree until creamy, about 1 minute. Pour the tuna mixture into a bowl and stir in the mayonnaise.

Place the slices of turkey on a platter and pour the tuna sauce on top. Garnish with chopped parsley.


Tonnato sauce (Italian tuna sauce) with sliced pork fillet

This is the easiest and most delectable cold sauce to put over thinly sliced pork fillet.
You can also use thinly sliced turkey, chicken, veal and even roasted peppers. It’s so versatile and I highly recommend it.

Serves 4

For the pork
8 cups chicken or vegetable broth
1lb pork fillet

For the sauce
3.5 oz a good brand of canned tuna in olive oil, drained
2 egg yolks
2 anchovy fillets
8 – 9 fl oz extra virgin olive oil
2 tbsp lemon juice
1 -2 tbsp capers
freshly ground pepper
chopped parsley to garnish

Pout the stock into a large saucepan and poach the pork fillet for 20 minutes until cooked through. Leave it to cool in the stock.
When the fillet is quite cold, remove them it the stock and slice thinly. Arrange on a serving plate.

Meanwhile, put the drained tuna into a food processor with the egg yolks and anchovy fillets. Turn the motor on and gradually add the olive oil in a very thin trickle.
Add the ground pepper and lemon juice, to taste
Spoon the sauce over the pork and scatter with capers
Garnish with parsley and serve


Coconut tuna tartare with avocado mousse

It doesn’t get much better than this!  (c/o chef John Doherty of the Waldorf Astoria)

1 pound sushi grade tuna; cut into 1/4-inch dice
5 tbsp grated coconut; toasted
1 tsp soy sauce
2 tbsp fresh lime juice
1 tsp rice wine vinegar
4 tbsp toasted almond slivers; chopped
4 tbsp currants
1 tbsp vegetable oil
1 tsp fresh ginger; minced
1/2 tsp garlic; minced
1/2 tsp sesame oil
2 ripe avocados
1/8 tsp cayenne pepper
1/4 tsp ground cumin
1/8 tsp paprika
1 tbsp olive oil
Salt and freshly ground black pepper

How to Prepare Coconut Tuna Tartare with Avocado Mousse
In a medium stainless mixing bowl combine the diced tuna, coconut, soy sauce, 1 tablespoon of the lime juice, rice wine vinegar, almonds, currants, vegetable oil, ginger, garlic, and sesame oil.
Toss well and season with salt and pepper.
Cover and refrigerate until ready to serve.
Peel and halve the avocados and remove the pits. Give them a rough chop and place them in a small stainless mixing bowl.
Add the remaining lime juice, cayenne, cumin, paprika, and olive oil.
Mash the seasoned avocado with a sturdy whisk until creamy in texture and season with salt and pepper.
To serve:
Divide the avocado mixture equally into the bottom of 8 martini glasses.
Separate the tuna into eight equal portions and spoon on top of the avocado

Ahi tuna and avocado tartare

This is sensational. It mingles fresh ahi tuna, avocado, cucumber and spice and will impress the most knowledgeable food critic.
The prep time is 10 minutes and it’s ready in about 30 minutes. Serve with small rice crackers.

Serves about 6

3/4 lb sashimi grade ahi tuna, diced
1/2 cup diced cucumber
1 avocado, peeled, pitted and diced
1/4 cup chopped green onion
1 tsp red pepper flakes (or less if you don’t want it too spicy)
1 tbsp toasted sesame seeds
1 1/2 tsp lemon juice
2 tsp sesame oil (I use toasted sesame oil)
1/2 cup soy sauce (I use low sodium soy sauce)


In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds.
Pour in the lemon juice, sesame oil and soy sauce and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes but no longer, the terrific freshness of the fish will be lost.
Once chilled, remove the bowl from the ice and invert onto a serving dish. Serve

To toast the sesame seeds,
Heat a dry skillet over medium heat, add sesame seeds and cook until toasted and fragrant, about 3 minutes. Stir often to prevent burning