What up Food Tubers, ok so it's time for a beautiful left over turkey dish ok
and at this time of year, whether it's thanksgiving or christmas time we do seem to have a lot of turkey leftovers.
So it's time for something new guys, something delicious.
The dish is called turkey tonnato, it's basically a tuna mayonnaise flavoured with lovely lemon and cayenne.
it's a really fantastic dish from Piedmont in Italy.
I'm going to start with some pickles, some garnishes. Really simple, just put a little pin prick into the chilis because if you don't they'll explode
Once they're nicely blackened I'm going to put them into a bowl and cling film it,
as soon as I tighten this up you'll see the steam forming inside there
and that makes it really easy for the skin to be removed.
To compliment the chilis I've got capers, I love the small ones.
They're super fragrant, I'm using four little fillets of anchovy. So I'm just cutting these into little thin slithers
and then I want to remove some of that salt we're just going to add some really nice red wine vinegar
good oil
and that will really draw out the excess salts so that you can start to taste everything.
And that really works wonders, it really does.
Give that a little shake around.
Now after just a couple of minutes, these chilies have steamed
we don't want the seeds, that's too hot
and the skin should just peel off, like that.
So what we've done is we've cut those chilies
into the same shape as those anchovies
and actually this is one of my addictions in life
I do this every weekend, I'll do 5 or 6
I'll just marinade them in oil
and over the course of the weekend, I'll use them in something
maybe 3 or 4 times
it's just my problem, I'm sorry.
So, I'm just washing my hands of the chili.
Very, very simple. We start the story off with about 2 tablespoons of tuna, it's merely a seasoning,
pound it to a kind of paste .
When it gets quite nice and creamy I'm going to add 2 or 3 large tablespoons of mayo
what we're making here is amazing in sandwiches as well,
really, really good.
We then muddle that in
this pickle juice here, let's steal it.
about a tablespoon.
You want to use that lovely marinade to loosen that mayonnaise so it's really spreadable ok.
Oh it's getting.. it's getting naughty.
I love it, more in, I'm excited now.
It's quite rustic. If you did it in a liquidizer it would be perfectly shiny.
But you know sometimes imperfect is perfect.
Anyway, just a little pinch of cayenne pepper will make all the difference.
What we want to do is we want to have a really rich mayonnaise, one last taste,
Oh wow.
Ok, I'm very, very happy with that so let's put it together.
We've got some lovely leftover turkey here and remember you can do this anytime of year just go to a deli
and get them to slice you a whole load of thinly sliced turkey
lay it down like waves on a nice big platter and then we're going to do little blobs of the mayonnaise.
This will serve about 4 - 6 people. Lay the anchovy out in 3 little lines.
This is quite old fashioned garnish by the way
normally I hate that kind of 1980's shaped garnish
but the reason there doing it like this is when you go in and take a portion, that everyone gets a fair piece of everything.
And then I'm going to go in the other direction with the beautiful, sweet, smoky, charred chilies,
delicious.
And then all I want to do is now sprinkle these capers from a height
this juice here, don't waste this
rocket
look at this guys.
Grates of lemon zest on the top
fantastic.
A little pinch of cayenne
cold pressed extra virgin olive oil.
So there you go guys,something a little bit more unusual,
totally delicious, let's do it!
It's so, so good. Guys please give that a go.
If you like it, like it, hit the little thumbs up button if you do.
Also share it on social media, this time of year there's going to be leftover turkey all over the world.
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