Turkey Breast with Tuna Sauce (Turkey Tonnato)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 57.03 g | (58 %) | ||
| Fat | 24.29 g | (21 %) | ||
| Carbohydrates | 8.56 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.94 g | (6 %) |
| Vitamin A | 482.45 mg | (60,306 %) | ||
| Vitamin D | 2.03 μg | (10 %) | ||
| Vitamin E | 3.19 mg | (27 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.52 mg | (47 %) | ||
| Niacin | 35.11 mg | (293 %) | ||
| Vitamin B₆ | 1.53 mg | (109 %) | ||
| Folate | 61.07 μg | (20 %) | ||
| Pantothenic acid | 1.54 mg | (26 %) | ||
| Biotin | 0.35 μg | (1 %) | ||
| Vitamin B₁₂ | 2.06 μg | (69 %) | ||
| Vitamin C | 7.41 mg | (8 %) | ||
| Potassium | 764.6 mg | (19 %) | ||
| Calcium | 94.48 mg | (9 %) | ||
| Magnesium | 79.45 mg | (26 %) | ||
| Iron | 3.28 mg | (22 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 2.83 mg | (35 %) | ||
| Saturated fatty acids | 4.17 g | |||
| Cholesterol | 213.31 mg |
Ingredients
- Ingredients
- 1 stalk Leeks
- 1 size carrot
- 150 grams Celery
- 1 bay leaf
- 1 tsp peppercorns
- salt
- 125 milliliters dry white wine
- 300 milliliters Chicken broth (or vegetable broth)
- 500 grams turkey breasts
- 2 eggs
- 150 grams Tuna Can (in its own juice)
- 3 Anchovy fillet
- 3 Tbsps Mayonnaise
- 1 Tbsp lemon juice
- 3 Tbsps olive oil
- freshly ground peppers
- 2 Tbsps Caper (jarred)
- fresh parsley (for garnish)
Preparation steps
Peel the carrots and coarsely chop. Rinse the leeks and celery and coarsely chop.Transfer the vegetables to a large pot and add the bay leaf, peppercorns, a pinch of salt, the wine and broth and bring to a boil. Add the meat to the pot, reduce to a simmer and cook over a low heat until done, about 40 minutes. Remove the pot from the heat and let the turkey cool in the cooking liquid.
Place the eggs in a pan of cold water to cover and bring to a boil. Remove from the heat, cover and let stand 12 minutes. Drain, run under cold water and peel. Halve the eggs, remove the yolk and set aside the whites for another use. Drain the tuna. Place the egg yolks, tuna, anchovy fillets and mayonnaise in a blender. Add the lemon juice, olive oil and a little of the cooking liquid and puree until the sauce has a slightly creamy consistency. Season the tuna sauce with salt and pepper.
Lift the turkey from the pot, thinly slice and lay flat on plates. Pour the sauce over. Scatter the capers over the sauce and serve the dish garnished with parsley.
