Wednesday, 25 March 2015

Tacchino Tonnato (Turkey with Tuna Sauce & Capers)



This is my twist on an family favourite, and Italian classic dish Vitello Tonnato  Roast Veal topped with a tuna sauce.   I understand that it doesn't sound like the most delightful of combinations - but they go so well together!  My Dad was the first one who introduced me to this dish - I was completely dubious at first, but his version is amazing - and all I could want in the world was this and a nice bit of bread to mop up the sauce! 


Unfortunately although being one of my favourite dishes, veal is not only hard to find in my parts but also really expensive!  I do stake out the butcher section in my local supermarket in the hope that they will reduce the fabulous veal joints to a price I can afford, but haven't been so lucky yet! 
As a family fave we have recreated this dish with roast pork slices from the deli counter and it works just as well - but last week, I had some turkey breasts pieces sitting in the fridge that needed to be cooked, a jar of capers and the sun shining through my window! Cue lightbulb over the head moment - run the cupboard - tin of tuna check - lemon check.. And so it began. 
As usual with all of my dishes I like to try and step out the box, using ingredients that wouldn't be in the original recipe, but gets you pretty darn close to the original and leaves the the tummy happy and healthy.  I chose to use turkey because a) I had it in the fridge b) the flavour is delicate and lends itself nicely to the dish.  I know there is a myth about turkey being really dry but if you cook it properly  it can be really tender and juicy
I made this dish and couldn't wait to sit down on the nice cool summery eve and tuck in, as soon as it hit the plate, I hear the door open and in walks two of my sisters and my Mama Lulabella.  I don't think I need to tell you what happened - but lets just say, there was an empty plate before me in no time!
This dish also lends itself really well to leftover pieces of roast meats, turkey, pork and even chicken work really well. 


Calories: 169  •  Slimming World: 1/2 syn on Extra Easy Plan 

 Weight Watchers Pro Points: 4PP • WeightWatchers Filling & Healthy Values: 1PP

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Serves 4 (starter portions)

You Will Need:

260g Turkey Breast Skinless (can used already cooked turkey if preffered)
130g Tuna in Brine
4 Tbsp 0% Fage Greek Yoghurt
1 1/2  Teaspoons Capers (1/2 Chopped Finely) 
Juice of Half a Lemon
1 Tsp Extra Virgin Olive Oil ( I used Marina Calonna's amazing Olive Oil) 
Salt & Pepper For Seasoning
Frylight/Calorie Controlled Oil Spray  

 

Method:

Preheat the oven to 200 degrees
In a non stick baking dish season and spray the turkey with oil 
Roast in the oven for 15 - 20 minutes until cooked through and golden brown on the outside - set aside to cool down.
Drain the tuna and add to a bowl with the capers and half of the lemon juice.  Add the yoghurt
If you have a stick blender (or food processor/blender) use this to break down the mixture into a pate like consistency - season and taste.  If the mixture is too lemony add some water to loosen, if not then add the rest of the lemon juice to loosen until you have your desired taste and something that is just a little bit thinner than hummus! 
Once the turkey has cooled down, slice into thin pieces, and arrange on a serving plate
Spoon over the tuna sauce, scatter the capers and drizzle with the olive oil, this gives a nice balance to the dish.
Grab some bread and enjoy!  Can be garnished with rocket for a nice peppery kick to a summer meal! 

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