50ml3 and 1/2 tablespoons of extra virgin olive oil
1teaspoonof strong mustard
Ground black pepper
2tablespoonscapers + capers to decorate the meat
Tie the turkey breast with a butcher's string, this will allow an even cooking. Massage the turkey breast with some fine salt, then brown it in a thick-bottomed cast iron pot with a few tablespoons of extra virgin olive on medium flame. Turn the meat using two wooden spoons or two spatulas.
When nicely golden, move the turkey breast onto a plate and add the finely chopped onion into the pot. Add also the drained tuna and the grated zest of two lemons. Stir to mix the flavours and cook for two minutes, then add the turkey again into the pot.
Pour the white wine, reduce for a few minutes and cover the pot with a lid. Cook the turkey on the lowest flame for about 30 minutes, then move the meat onto a plate again and wrap in aluminium foil. Reduce the gravy on low heat.
Make the mayonnaise following this recipe. When the mayonnaise is ready drain the cooking liquid from the gravy and add the juicy bits of tuna to the mayonnaise. Add also the drained capers.
Serve the turkey once cold, cut into thin slices and dress with the tuna sauce. Sprinkle with chopped fresh parsley and drained pickled capers.