Name: Turkey Tonnato with Potatoes and Green Beans
Yield: Makes 6 servings
Ingredients: 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 (6-oz) can tuna packed in olive oil, drained; 3 large anchovy fillets; 3/4 cup mayonnaise; 1/3 cup extra-virgin olive oil; 3 to 4 tablespoons fresh lemon juice (to taste); 1 tablespoon water; 1 lb haricots verts (thin French green beans), trimmed; 2 lb small (1 1/2- to 2-inch) red potatoes, peeled and quartered; 2 tablespoons bottled capers, rinsed and drained; 1/2 cup Kalamata or other brine-cured black olives, pitted and quartered lengthwise; Garnish: small fresh basil leaves

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Turkey Tonnato with Potatoes and Green BeansRomulo Yanes

Cooks' notes:

• 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.

Recipe notes

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