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
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
1 pound thinly sliced roast turkey breast
How to Make It
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.
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