Turkey Tonnato

An elegant preparation of rolled turkey breast stuffed with olive tapenade, herbs and garlic, then roasted and served with a creamy tuna-anchovy sauce. A sophisticated Italian-inspired dish perfect for special occasions.

8 servings

5 hr 38 min

Published October 4, 2025

Ingredients

•3 tablespoons black-olive tapenade
•1 tablespoon lemon zest
•1 tablespoon garlic
•2 teaspoons rosemary
•1 piece turkey breast
•2 teaspoons salt
•1 teaspoon black pepper
•2 tablespoons extra-virgin olive oil
•1 cup dry white wine
•1 can tuna
•½ cup extra-virgin olive oil
•2 tablespoons water
•1 tablespoon lemon juice
•2 teaspoons anchovy paste
•1 serving accompaniments
•1 set equipment

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 350°F.
10 min
2.
Stir together tapenade, zest, garlic, and rosemary in a small bowl.
5 min
3.
Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you. Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side. Open breast like a book. Season breast with 1 teaspoon salt and 1/2 teaspoon pepper. Spread tapenade mixture evenly on breast with the back of a spoon, leaving a 1-inch border on all sides. Starting from the side without skin, roll up turkey sideways, ending seam side down (skin will be on outside of rolled breast). Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string. Pat roast dry, then sprinkle outside all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper.
15 min
4.
Heat olive oil (2 tablespoons) in a 12-inch heavy skillet until hot but not smoking, then brown turkey, turning occasionally, 8 minutes total. Transfer to a 13- by 9-inch roasting pan and add wine to pan. Roast turkey, uncovered, until a thermometer inserted diagonally 2 inches into thickest part registers 160°F, about 1 hour.
68 min
5.
Transfer roast to a platter to cool, reserving pan juices. Cool roast completely, uncovered, then chill, tightly wrapped in plastic wrap, 2 hours.
120 min
6.
Purée tuna (including oil), 1/2 cup olive oil, water, lemon juice, anchovy paste, and 4 tablespoons of reserved pan juices in a blender, stopping and scraping down sides as necessary, until very smooth. Transfer to a bowl and season with salt and pepper. Cover bowl with plastic wrap and chill until cold, about 1 hour.
60 min
7.
Cut chilled turkey roast into 1/4-inch-thick slices, discarding strings, then top with chilled sauce. Bring turkey and sauce to room temperature, about 1 hour. Serve with lemon wedges, capers, and parsley.
60 min

Ingredients

•3 tablespoons black-olive tapenade

•1 tablespoon lemon zest

•1 tablespoon garlic

•2 teaspoons rosemary

•1 piece turkey breast

•2 teaspoons salt

•1 teaspoon black pepper

•2 tablespoons extra-virgin olive oil

•1 cup dry white wine

•1 can tuna

•½ cup extra-virgin olive oil

•2 tablespoons water

•1 tablespoon lemon juice

•2 teaspoons anchovy paste

•1 serving accompaniments

•1 set equipment

Cooking Instructions

Put oven rack in middle position and preheat oven to 350°F.

10 min

Stir together tapenade, zest, garlic, and rosemary in a small bowl.

5 min

Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you. Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side. Open breast like a book. Season breast with 1 teaspoon salt and 1/2 teaspoon pepper. Spread tapenade mixture evenly on breast with the back of a spoon, leaving a 1-inch border on all sides. Starting from the side without skin, roll up turkey sideways, ending seam side down (skin will be on outside of rolled breast). Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string. Pat roast dry, then sprinkle outside all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper.

15 min

Heat olive oil (2 tablespoons) in a 12-inch heavy skillet until hot but not smoking, then brown turkey, turning occasionally, 8 minutes total. Transfer to a 13- by 9-inch roasting pan and add wine to pan. Roast turkey, uncovered, until a thermometer inserted diagonally 2 inches into thickest part registers 160°F, about 1 hour.

68 min

Transfer roast to a platter to cool, reserving pan juices. Cool roast completely, uncovered, then chill, tightly wrapped in plastic wrap, 2 hours.

120 min

Purée tuna (including oil), 1/2 cup olive oil, water, lemon juice, anchovy paste, and 4 tablespoons of reserved pan juices in a blender, stopping and scraping down sides as necessary, until very smooth. Transfer to a bowl and season with salt and pepper. Cover bowl with plastic wrap and chill until cold, about 1 hour.

60 min

Cut chilled turkey roast into 1/4-inch-thick slices, discarding strings, then top with chilled sauce. Bring turkey and sauce to room temperature, about 1 hour. Serve with lemon wedges, capers, and parsley.

60 min