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Turkey Tonnato

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.

Oxmoor House JUNE 2006

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


  • 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.

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

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Turkey Tonnato Recipe