Turkey 'tonnato'

Name: turkey 'tonnato'
Total time: 45 min
Yield: 6
Ingredients: 500 gram turkey fillet; 2 tablespoon olive oil; 400 milliliters chicken bouillon; 5 twig fresh thyme; 0.5 bunch fresh parsley; 200 gram tuna on oil for the tuna sauce; 3 anchovy fillet for the tuna sauce; 2 tablespoon capers for the tuna sauce; 1 tablespoon lemon juice for the tuna sauce; 1 egg yolk for the tuna sauce; 4 tablespoon olive oil for the tuna sauce

Ingredients

500 gram turkey fillet
2 tablespoon olive oil
400 milliliters chicken bouillon
5 twig fresh thyme
0.5 bunch fresh parsley
200 gram tuna on oil for the tuna sauce

3 anchovy fillet for the tuna sauce
2 tablespoon capers for the tuna sauce
1 tablespoon lemon juice for the tuna sauce
1 egg yolk for the tuna sauce
4 tablespoon olive oil for the tuna sauce

Directions

Sprinkle the turkey fillet with salt and pepper and bake lightly brown in 2 tablespoons of olive oil.
Add the stock and herbs and simmer for 25-30 minutes. Allow the turkey to cool in the cooking liquid.
Remove the turkey from the cooking liquid, pat dry and cut the meat into thin slices. Store the cooking liquid. Divide the slices of turkey over 6 plates.
Puree for the tuna sauce the tuna, anchovies, 1 tablespoon capers, lemon juice and egg yolk. Pour the remaining 4 tablespoons in a thin stream until the sauce binds. If necessary, add a small dash of casserole if the sauce is too thick.
Season with salt and pepper. Pour the tuna sauce over the turkey and sprinkle with the remaining capers.