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.

Yield: 5 servings (serving size: about 4 ounces turkey and 1/4 cup sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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.
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