Kalkon Tonnato

Ingredients for Turkey Tonnato

• 3 tablespoons black-olive tapenade

• 1 tablespoon finely grated fresh lemon zest

• 1 tablespoon finely chopped garlic

• 2 teaspoons finely chopped fresh rosemary

• 1 (4- to 4 1/2-lb) boneless turkey breast half with skin

• 2 teaspoons salt

• 1 teaspoon black pepper

• 2 matskedar extra jungfruolivolja

• 240 ml torrt vitt vin

• 1 (170g) can chunk light tuna in olive oil (do not drain)

• 120ml extra-virgin olive oil

• 2 tablespoons water

• 1 matsked färsk citronsaft

• 2 teaspoons anchovy paste

• Accompaniments: lemon wedges

• capers

• chopped fresh flat-leaf parsley

• köksnöre

• en snabbavläsande termometer

Put oven rack in middle position and preheat oven to 177°C.

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

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 teaspoons 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 teaspoons pepper.

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 71°C, about 1 hour.

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

Purée tuna (including oil), 120ml olive oil, water, lemon juice, anchovy paste, and 60ml 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.

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.

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