The Washington Post

Turkey Tonnato

Turkey Tonnato 4.000

Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Dinner in Minutes Jul 18, 2016

This is easy, breezy meal assembly, and you know the drill: The fewer the ingredients in a recipe, the better their quality should be. So go for the naturally roasted turkey breast at the deli counter and a brand of oil-packed canned tuna that you trust.

A tonnato sauce is often made with egg yolks, but this one's thickened with pureed chickpeas -- and we're all for the swap.

Serve with sauteed sugar snap peas and crusty bread.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1/2 cup cooked or canned, no-salt-added chickpeas
  • One 5-ounce can good-quality tuna, preferably packed in oil
  • 1/4 cup plain low-fat yogurt
  • 4 or 5 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup mixed fresh herbs, such as tarragon, oregano, chives and dill
  • 1/4 cup capers
  • 1 pound thinly sliced roasted turkey breast (no skin)

Directions

Drain and rinse the chickpeas, then transfer them to a food processor. Add the tuna (with its oil) and the yogurt; puree until smooth.

With the motor running, gradually drizzle in the oil (to taste); the mixture will become noticeably smoother; this is the tonnato dressing. Season lightly with salt and pepper. Transfer to a liquid measuring cup with a spout.

Coarsely chop the herbs and capers (separately).

Arrange the turkey slices on a platter. You can either stir the herbs and capers into the tonnato, or pour the sauce over the turkey, then sprinkle the herbs and capers on top. Serve right away.

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Recipe Source

Adapted from “Market Math: 50 Ingredients x 4 Recipes = 200 Simple, Creative Dishes,” by the editors of Food and Wine magazine (Oxmoor House, 2016).

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 390


% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 4g 20%

Cholesterol: 90mg 30%

Sodium: 560mg 23%

Total Carbohydrates: 7g 2%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 46g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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