Day 253: in buff

No, this isn’t about me cooking and eating in the nude (you’re disappointed, I know). It’s about turkey. And not a naked turkey, either. Quite the opposite, in fact: it’s about tender slices of turkey dressed in the silkiest of beigey/buff-coloured trench coats (a creamy, tangy tuna-mayo sauce) embellished with the salty powerhouse punch of anchovies and capers. Day 253 is Nigella’s Turkey Tonnato.

Nigella’s Turkey Tonnato

This one has actually occupied my thoughts frequently since stumbling upon it during a flick through Express back in 2020, and I had every intention of dedicating some of that year’s leftover turkey to it. I should imagine through the (then) fussiness of myself and of guests that I chickened out (still being very much on the outskirts of anchovy city, unsure whether or not I wanted to jump on and ride the anchovy express all the way into the rich and bustling city centre). Now, being firmly on the list of those successfully anchoverted by Queen N, the time finally came. And I couldn’t be happier about it.

The recipe for this can be found on p334 of Express.