3. Tie the turkey breast with kitchen string and season with rosemary.
4. Place the meat in the pan with the vegetables, add a bay leaf and a few juniper berries.
5. Brown the meat with a drizzle of oil, deglaze with white wine and cover with the hot broth.
6. Cook gently for about 1 hour, then turn off the heat and let it cool.
7. Prepare the tuna sauce: coarsely chop the hard-boiled eggs and transfer them to a blender jug.
8. Add the drained tuna, the anchovy fillets, the desalted capers and a ladle of broth.
9. Blend until smooth and creamy.
10. Once cooled, cut the turkey into thin slices. 11. Arrange the slices on a platter and drizzle with the tuna sauce.
12. Cover and let rest in the refrigerator for at least 1 hour before serving.
see the continuation on the next page
3. Tie the turkey breast with kitchen string and season with rosemary.
4. Place the meat in the pan with the vegetables, add a bay leaf and a few juniper berries.
5. Brown the meat with a drizzle of oil, deglaze with white wine and cover with the hot broth.
6. Cook gently for about 1 hour, then turn off the heat and let it cool.
7. Prepare the tuna sauce: coarsely chop the hard-boiled eggs and transfer them to a blender jug.
8. Add the drained tuna, the anchovy fillets, the desalted capers and a ladle of broth.
9. Blend until smooth and creamy.
10. Once cooled, cut the turkey into thin slices. 11. Arrange the slices on a platter and drizzle with the tuna sauce.
12. Cover and let rest in the refrigerator for at least 1 hour before serving.
see the continuation on the next page
