Turkey Tonnato with Potatoes and Green Beans

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This elegant turkey tonnato offers a sophisticated, high-protein twist on the classic Italian vitello tonnato. By gently poaching the turkey breast in a fragrant stock, the meat remains exceptionally succulent and tender, providing a lean alternative to traditional veal. It is paired with a velvety, savoury sauce made from tuna, anchovies, and lemon, creating a wonderful depth of flavour that feels both light and indulgent. This dish is a beautiful choice for a refreshing weekend lunch or a nutritious midweek dinner that doesn't compromise on taste.

Served alongside crisp French beans and tender red potatoes, this colourful platter is packed with contrasting textures. The briny addition of capers and Kalamata olives cuts through the creamy sauce, while fresh basil leaves add a fragrant, aromatic finish. It is an ideal meal for those looking to increase their protein intake through wholesome, homemade ingredients. Assemble everything on a large sharing platter for a communal dining experience that is as visually striking as it is delicious.

Ingredients for Turkey Tonnato with Potatoes and Green Beans

1 (2 1/2- to 3-lb) turkey breast half (with bones and skin)
1 qt chicken broth
2 to 2 1/2 qt water
1 (170g) can tuna packed in olive oil, drained
3 large anchovy fillets
180ml mayonnaise
80 מ"ל שמן זית כתית מעולה
3 to 60ml fresh lemon juice (to taste)
1 tablespoon water
450g haricots verts (thin French green beans), trimmed
900g small (1 1/2- to 2-inch) red potatoes, peeled and quartered
2 tablespoons bottled capers, rinsed and drained
120ml Kalamata or other brine-cured black olives, pitted and quartered lengthwise
Garnish: small fresh basil leaves

How to make Turkey Tonnato with Potatoes and Green Beans

Put turkey breast in a 6- to 8-quart pasta pot and add broth and enough water to cover turkey by 1 inch. 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 68°C, 1 to 1 1/4 hours. Cool turkey in broth 30 minutes (internal temperature will rise to 77°C).

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

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

Add half of beans and cook, uncovered, until crisp-tender, 3 to 5 minutes. Transfer with a slotted spoon to a colander and refresh under cold water. Cook remaining beans and refresh in same way. Add potatoes to broth in pot and simmer until just tender, about 10 minutes. Drain potatoes, reserving broth for another use.

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. Sprinkle dish with capers, olives, and basil. Serve remaining sauce on the side.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.