Turkey Tonnato Salad

A riff on the Italian classic vitello tonnato, this version swaps veal for turkey and turns the whole thing into a composed salad. The star is the dressing: canned tuna pureed with garlic, anchovies, mayo, and sour cream (or yogurt) into a rich, briny sauce that coats everything it touches.

If you’ve never had tonnato sauce, it sounds strange on paper. Tuna dressing on turkey? But the anchovy and garlic round it into something savory and complex, not fishy. The tuna essentially disappears into a creamy, umami-packed sauce.

Half the dressing gets folded into the diced turkey and potato mixture, which absorbs it like a rich potato salad. The other half gets drizzled over the sliced turkey arranged on top. Two textures, same sauce, and the arugula underneath adds a peppery bite that cuts through all that richness.

Pro Tips

• Use good-quality canned tuna packed in olive oil for a smoother, richer dressing. Water-packed tuna works but tastes leaner.
• The anchovies are listed as optional, but they’re the backbone of a real tonnato sauce. Even one fillet adds depth without any fishiness.
• Dice the potatoes while still slightly warm so they absorb the dressing better.
• Make the dressing up to a day ahead. It thickens in the fridge and the flavors meld overnight.

Variations

• Use leftover chicken instead of turkey for a year-round version.
• Swap arugula for watercress or a mix of bitter greens like radicchio and endive.
• Add capers to the dressing for extra brine and pop.