Turkey Tonnato with Potatoes and Green Beans

Name: Turkey Tonnato with Potatoes and Green Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 larges anchovy fillets; 1 small Garnish: fresh basil leaves; 170 grams tuna packed in olive oil, drained; 2 Tbsps bottled capers, rinsed and drained; 1 quart chicken broth; 454 grams haricots verts (thin French green beans), trimmed; 118 milliliters Kalamata or other brine-cured black olives, pitted and quartered lengthwise; 3 Tbsps fresh lemon juice (to taste); 177 milliliters mayonnaise; 79 milliliters extra-virgin olive oil; 907 grams (1 1/2- to 2-inch) red potatoes, peeled and quartered; 1 kilograms turkey breast half (with bones and skin); 1 Tbsp water; 2 quarts water

Turkey Tonnato with Potatoes and Green Beans might be just the main course you are searching for. One portion of this dish contains approximately 54g of protein, 41g of fat, and a total of 694 calories. This gluten free, dairy free, fodmap friendly, and whole 30 recipe serves 6. Head to the store and pick up lemon juice, to 1/ qt water, kalamata, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Put turkey breast in a 6- to 8-quart pasta pot and add broth and enough water to cover turkey by 1 inch.

Ingredients you will need

Turkey Breast

Whole Turkey

Broth

Pasta

Water

Equipment you will use

Pot

Remove turkey and bring liquid to a boil. Season with salt and return turkey to pot, then poach at a bare simmer, uncovered, skimming any froth, until an instant-read thermometer inserted 2 inches diagonally into thickest part of breast (do not touch bone) registers 155°F, 1 to 1 1/4 hours. Cool turkey in broth 30 minutes (internal temperature will rise to 170°F).

Ingredients you will need

Whole Turkey

Broth

Bone

Salt

Equipment you will use

Kitchen Thermometer

Pot

Purée tuna, anchovies, mayonnaise, oil, lemon juice, and water in a blender until very smooth.

Ingredients you will need

Lemon Juice

Mayonnaise

Anchovies

Water

Tuna

Cooking Oil

Equipment you will use

Blender

Transfer turkey to a cutting board, then bring remaining poaching liquid to a boil.

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board

Add half of beans and cook, uncovered, until crisp-tender, 3 to 5 minutes.

Ingredients you will need

Beans

Transfer with a slotted spoon to a colander and refresh under cold water. Cook remaining beans and refresh in same way.

Ingredients you will need

Beans

Water

Equipment you will use

Slotted Spoon

Colander

Add potatoes to broth in pot and simmer until just tender, about 10 minutes.

Ingredients you will need

Potato

Broth

Equipment you will use

Pot

Drain potatoes, reserving broth for another use.

Ingredients you will need

Potato

Broth

Thinly slice turkey breast on the diagonal. Arrange beans on a platter and top with potatoes, then drizzle vegetables with some tonnato sauce. Top with turkey slices and more tonnato sauce.

Ingredients you will need

Turkey Breast

Vegetable

Potato

Whole Turkey

Beans

Sauce

Sprinkle dish with capers, olives, and basil.

Ingredients you will need

Capers

Olives

Basil

Serve remaining sauce on the side.

Ingredients you will need

Sauce

• Turkey may be cooked 1 day ahead. Cool in broth, uncovered, 1 hour, then chill in broth, covered. (Cooling in broth helps keep turkey tender and moist.)• If you have a pasta pot with a shallow steamer-basket insert, you can cook turkey in pot, then, after removing it, simmer potatoes in broth while steaming beans in insert.• Tonnato sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Ingredients you will need

Potato

Whole Turkey

Beans

Broth

Pasta

Sauce

Equipment you will use

Pot