Tacchino Tonnato (Cold Turkey with Tuna and Caper Sauce)
Why this recipe works
- Savoury depth: Tuna and capers give the sauce its distinctive briny richness, while lemon keeps it bright rather than heavy.
- Smooth, coating sauce: Blending the egg yolk with olive oil creates a creamy sauce that clings neatly to the chilled turkey slices.
- Built for preparing ahead: The turkey slices best once fully cold, and a short chill after saucing helps the flavours settle before serving.
Get the most out of this recipe
Timing notes
- Rest before chilling: Let the roasted turkey rest before it goes into the fridge so the juices redistribute and the meat stays neater when sliced.
- Slice only when cold: Fully chilled turkey is easier to cut thinly and gives the finished dish its clean, classic cold-platter texture.
- Let the sauce settle: After spooning over the tonnato sauce, chill briefly so it relaxes over the meat rather than sitting stiffly on top.
Ingredient notes
- Choose tuna with good flavour: Canned tuna is the backbone of the sauce, so use one you enjoy eating on its own; bland tuna will make a flat sauce.
- Taste before seasoning: Capers and tuna already bring salinity, so check the sauce before adding any extra seasoning.
- Use pasteurised egg yolk when needed: For pregnant people, young children, older adults or anyone immunocompromised, a pasteurised yolk is the safer choice.
Common mistakes
- Do not over-roast the turkey: Turkey breast can dry out if cooked too long, so roast just until cooked through and the juices run clear.
- Avoid slicing while warm: Warm turkey is more likely to tear and crumble; chilling it first gives thinner, cleaner slices.
- Do not leave the sauce coarse: Blend until the capers are fully broken down and the sauce is smooth enough to spoon evenly over the meat.
Serving ideas
- Serve with simple sides: A crisp green salad, boiled potatoes or lightly dressed beans work well with the rich, salty sauce.
- Arrange as a platter: Overlap the turkey slices slightly before saucing so each piece gets some coverage without becoming buried.
- Finish with capers and pepper: Reserved capers and a little black pepper add contrast and make the cold platter look more deliberate.
Equipment you'll need
Ingredients
Turkey
Tuna and caper sauce
Instructions
- Heat the oven to 190°C (375°F). Pat the turkey dry, rub with 1 tbsp olive oil, and season all over with black pepper.
- Roast the turkey in a roasting pan for 45 to 60 minutes, until cooked through and the juices run clear. Rest for 15 minutes, then chill until completely cold so it slices neatly.
- In a blender, combine the tuna, most of the capers (reserve a few for serving), the egg yolk, the juice of the lemon, and a pinch of black pepper. Blend, then with the motor running, drizzle in 80 ml olive oil until smooth and creamy; add a little more lemon juice if you want it sharper.
- Slice the cold turkey thinly and arrange on a serving platter. Spoon the sauce over the top, scatter over the reserved capers, and chill for 15 minutes to let the sauce settle before serving.
Recipe notes
Tips
- For the smoothest sauce, blend for a full minute and scrape down the blender once or twice so the capers fully break down.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use a pasteurised egg yolk.
Substitutions
- Replace the lemon with lime for a slightly more aromatic citrus note.
- Replace extra virgin olive oil with light olive oil for a milder, less peppery sauce.
Storage
- Refrigerate up to 2 days
- Store the sliced turkey and sauce together in an airtight container in the fridge. Serve cold; if the sauce thickens, loosen it with a little lemon juice before spooning over.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 50min (25min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Fish
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