Turkey Tonnato

Prep: 15 minutes; Cook: 35 minutes; other: 10 minutes

Turkey 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.


5 servings (serving size: about 4 ounces turkey and 1/4 cup sauce)

Recipe from

Oxmoor House

Nutritional 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


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


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.

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