Cold Turkey With Tuna Sauce

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This is an rather unusual recipe that can be served either as an appetizer or a main course:

Ingredients:
2 lb cooked turkey breast
Or
1 pc breast of turkey (about 3 pounds)
1 sprig of rosemary
2 sage leaves
1 TBS butter
1 TBS oil
½ tsp salt
Dash freshly ground black pepper
¼ cup white wine

1 6 ½ oz can tuna packed in water (best quality), do not use chunk meat.
2 anchovy fillets
⅓ cup olive oil
1 cup mayonnaise
1 Gherkin (diced)
2 TBS capers
For garnish, capers and gherkins (French pickles)

Directions:
This recipe takes advantages of leftover turkey. If you do not have any cooked breast of turkey, proceed as follows:

Preheat oven to 400°. In a small ovenproof casserole, melt butter and oil with rosemary and sage on medium heat, add turkey. You may need to tie up the meat to hold it in shape. Slightly brown on all side. Add salt, pepper, and white wine. Let wine evaporate and then put the casserole in the oven to bake for about 1 hour. Test temperature for doneness. (About 150°).

Remove the turkey from the pan and set aside to cool.