Turkey Tonnato

F&W’s Kay Chun riffs on the classic Italian dish vitello tonnato, replacing the veal with turkey and adding chickpeas and yogurt to the tuna sauce.

Slideshow: Turkey Leftovers
  • Total Time:
  • Servings: 4

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  • One 6 1/2-ounce can tuna in water, drained
  • 1/2 cup rinsed and drained canned chickpeas
  • 1/4 cup plain yogurt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup chopped drained capers
  • 1/2 cup chopped mixed herbs, such as tarragon, chives and dill
  • Kosher salt
  • Pepper
  • 1 pound thinly sliced roast turkey breast

How to make this recipe

  1. In a food processor, combine the tuna, chickpeas and yogurt. With the machine on, drizzle in the olive oil until the sauce is smooth. Transfer to a medium bowl, stir in the capers and herbs and season with salt and pepper. Spoon over the turkey and serve.

Contributed By Photo © Christina Holmes Published November 2014

497341 recipes/turkey-tonnato 2014-10-16T23:29:43+00:00 Kay Chun thanksgiving|italian|4|fast|gluten-free|weeknight-dinner november-2014 recipes,turkey-tonnato 497341

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