Preheat oven to 350°F (175°C).

Combine black-olive tapenade, lemon zest, garlic, and rosemary.

Butterfly the turkey breast, season with salt and pepper, and spread tapenade mixture.

Roll the turkey breast tightly and tie with kitchen string.

Pat the roast dry and season with salt and pepper.

Brown the turkey in olive oil in a skillet for 8 minutes.

Transfer to a roasting pan, add white wine, and roast for about 1 hour, or until the internal temperature reaches 160°F (71°C).

Cool the roast completely, then chill for 2 hours.

Puree tuna (including oil), olive oil, water, lemon juice, and anchovy paste until smooth.

Season the sauce with salt and pepper and chill for 1 hour.

Slice the turkey and top with chilled tuna sauce.

Bring to room temperature for 1 hour before serving with lemon wedges, capers, and parsley.