Turkey breast — 220 g Garlic — 3 cloves Thyme — 1 sprig Rosemary — 1 sprig Vegetable oil — to taste
For the tonnato sauce: Canned tuna — 70 g Milk — 40 g Sautéed onion — 10 g Apple cider vinegar — 5 g Salt — to taste Sugar — to taste
For serving: Capers — 10 pcs Cherry tomatoes — 8 pcs Lettuce leaf mix — to taste Pesto — to taste Hot sauce — to taste
1/ Prepare the Turkey: In a bowl, combine vegetable oil, finely chopped garlic, thyme, and rosemary. Place the turkey breast in the marinade and refrigerate for 20 minutes. Preheat the oven to 100°C and bake the turkey for 2 hours.
2/ Make the Tonnato Sauce: In a blender, combine the tuna, sautéed onion, salt, sugar, milk, and apple cider vinegar. Blend until the mixture is smooth.
3/ Assemble the Dish: Thinly slice the turkey breast and arrange the slices on a serving plate. Drizzle with the tonnato sauce. Garnish with halved capers and a few drops of dressing. Serve with fresh lettuce and cherry tomatoes.