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.
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- Calories: 293
- Fat: 14.1g
- Saturated fat: 2.2g
- Protein: 39.6g
- Carbohydrate: 3.2g
- Fiber: 0.1g
- Cholesterol: 73mg
- Iron: 2.1mg
- Sodium: 797mg
- Calcium: 8mg
- 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.
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