From “Bittman Takes on America’s Chefs” Episode 8.


Makes 4 servings


For the tonnato:

1 cup mayonnaise

1 6-ounce can Italian tuna packed in olive oil

¼ cup fresh parsley leaves

2 tablespoons capers, drained

2 tablespoons minced shallots

6 anchovy fillets, minced

About ¼ cup olive oil or hot water


Black pepper


For the sandwich:

8 slices sandwich bread, toasted, if desired

8 (1/4” - 3/8”-thick) slices white meat turkey




1.             Combine the mayonnaise with the tuna, parsley, capers, shallots and anchovies. Whisk in enough olive oil (or water), a little at a time, to achieve a creamy consistency. Taste and add salt and pepper as necessary.


2.             Lay out4 slices of bread. Top each with a thin layer of sauce; cover with a slice of turkey, then more sauce, then another slice of turkey, then finally more sauce and top layers of bread.


3.             Slice the sandwiches in half to display the interior layers and serve.