Ingredients

• 8 -12 turkey breast steaks
• 1 carrot, diced small
• 1 onion, diced
• 1 celery rib
• 1 bay leaf
• 1 sprig thyme
• 1 cup white wine
• 1/2 cup olive oil
• 1 teaspoon pickled capers
• 1/2 teaspoon fennel seed
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon salt
• 1 (14 ounce) jar mayonnaise
• 1 (200 g) can tuna in brine, drained
• 100 -200 ml strained turkey broth (approx, see method)
• 4 anchovy fillets
• 1 teaspoon pickled capers
• 1 squeeze lemon juice
• 1 tablespoon pickled capers
• 12 black olives, pitted and chopped
• 1 sprig parsley, chopped

Instructions

1. To cook the Turkey, put everything into a large pan and snuggle the turkey steaks amongst it.

2. Bring to a simmer and cook for 40 minutes, turning once or twice over a low heat. Allow to cool completely in the broth and refrigerate until ready to assemble (still in the broth) This can be done the day before.

3. No more than 2 hours before you want to serve it, take the turkey out of the broth and pat dry on paper towels, strain the broth through a sieve into a bowl and discard the vegetables and herbs.

4. Arrange the dry turkey onto a serving platter in a neat slightly overlapping fashion.

5. Make the sauce (can also be done the day before) by putting everything in the blender or food processor apart from the broth. Blend thoroughly and little by little add the broth until the sauce is the consistency of thick pouring cream.

6. Neatly pour over the turkey and garnish with the olives capers and parsley and refrigerate until ready to serve for no more than 2 hours.

7. Exquisite.