Turkey Tonnato with Potatoes and Green Beans

Step 1

Poach Turkey: Put turkey breast in a 6-8 qt 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 broth foam until instant read thermometer reads 155F about 1-1¼ hours. cool turkey in the broth for 30 minutes and temperature rises to 170F Make sauce while turkey is poaching: Puree tuna, anchovies, mayonnaise, oil, lemon juice and water in a blender until smooth. Transfer turkey to a cutting board then bring remaining poaching liquid to a boil. Add half the beans and cook, uncovered, until crisp tender, 3-5 minutes. Transfer with a slotted spoon to a colander and refresh under cold water. Cook remaining beans and refresh the same way. Add potatoes to broth in pot and simmer until just tender about 10 minutes. Drain potatoes, reserving broth for another use. ASSEMBLE PLATTER: 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. Top with more turkey and more sauce. Sprinkle dish with capers and olives and basil. Serve with remaining sauce on the side.