linguafood, even when Mrs. O was consuming animals on a daily basis she would not allow any veal in the house. Therefore I was delighted to discover that there’s a dish that turkey breast is actually good for! I don’t know if I’d seen J. Beard’s recommendation of subbing that in before or after I started doing it, but it works beautifully. You just have to bring it JUST to its proper (as opposed to FDA-mandated) internal temperature. You can call it Tacchino Tonnato if you wanna be honest …
The recipe I have (I think from Beard) does have anchovies. And PLEASE don’t listen to those young know-it-all chefs who urge us to “improve” it by using fresh tuna! Canned is exactly correct – Chicken of the Sea if that’s all you can find, but never water-packed. Canned fish is a highly respected art form amongst the Mediterraneans, and Tonnato is one of its finest expressions.
