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Turkey Tonnato

Yield 5 servings (serving size: about 4 ounces turkey and 1/4 cup sauce)
Prep: 15 minutes; Cook: 35 minutes; other: 10 minutesTurkey served with tuna sauce certainly isn't a common flavor combo for the American palate, but give it a try. The pairing of flavors truly is tasty. It's traditionally served chilled, but we served the sauce at room temperature over warm turkey. The sauce is delicious over chicken, too.

Ingredients

  • 2 (3/4-pound) turkey tenderloins
  • 1 tablespoon olive oil
  • 2 tablespoons dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 1/4 cups fat-free, less-sodium chicken broth, divided
  • 1/2 cup light mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • 1 teaspoon caper juice
  • 1 (6-ounce) can albacore tuna in water, drained
  • 1 canned anchovy fillet
  • 1 tablespoon chopped fresh flat-leaf parsley

Nutrition Information

  • calories 293
  • fat 14.1 g
  • satfat 2.2 g
  • protein 39.6 g
  • carbohydrate 3.2 g
  • fiber 0.1 g
  • cholesterol 73 mg
  • iron 2.1 mg
  • sodium 797 mg
  • calcium 8 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place turkey tenderloins in an 8-inch square baking dish; rub with oil. Sprinkle tenderloins evenly with Italian seasoning, salt, and pepper. Pour 1 cup chicken broth into dish. Bake, uncovered, at 350° for 35 to 40 minutes or until a thermometer registers 170°. Let stand 10 minutes.

  3. While turkey stands, place remaining 1/4 cup broth, mayonnaise, and next 5 ingredients in a food processor; process until smooth. Remove turkey from dish; discard broth. Cut tenderloins diagonally into 1-inch-thick medallions. Spoon sauce over sliced turkey, and sprinkle with parsley. Serve warm.

  4. Tonnato (tohn-NAH-toh) means "tuna sauce" in Italian.

Oxmoor House Healthy Eating Collection