This is based on a classic Italian dish, vitello tonnato, in which chilled slices of veal are topped with a puree of tuna, anchovies, capers, and lemon. Here, the veal is replaced by sliced turkey, and the sauce can be made up to a day ahead. (Buy good-quality turkey breast from the deli section of the market.)
Recipe information
Yield
Makes 6 servings
Ingredients
2 6-ounce cans light tuna packed in olive oil, undrained
1/4 cup mayonnaise
1/4 cup canned low-salt chicken broth
5 anchovy fillets, drained, 1 teaspoon oil reserved
2 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
2 teaspoons plus 1/4 cup drained capers
1 6-ounce package baby spinach leaves
2 1/2 pounds roast turkey breast, sliced
1/3 cup chopped fresh parsley
Preparation
Step 1
Blend tuna with oil, mayonnaise, broth, anchovies with oil, lemon juice, lemon peel, and 2 teaspoons capers in processor until smooth, about 2 minutes. Season with salt and pepper. Refrigerate until cold, at least 1 hour and up to 1 day.
Step 2
Arrange spinach on platter. Arrange turkey atop spinach. Pour sauce atop turkey, smoothing surface with knife. Sprinkle with parsley and 1/4 cup capers.
