Turkey with Tuna Sauce Recipe
"It may sound odd, but it works! This variation of Italian veal tonnato uses cooked turkey instead of veal. It's a great way to use up turkey leftovers. Plan on making this at least 8 hours in advance to let the flavors meld...."
INGREDIENTS
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1 (7-ounce) can tuna in oil, drained
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1-1/4 cups olive oil
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6 anchovy filets (reserve oil)
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2 Tablespoons oil from anchovies
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3 Tablespoons drained tiny capers
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Juice of 1 large lemon
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1/4 teaspoon freshly ground black pepper
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3/4 cup homemade mayonnaise
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12 to 14 thin slices roast turkey or chicken
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Garnishes:
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6 anchovy filets
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Capers
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Bottled pimientos
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Cornichons
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Lemon wedges
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