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 

Turkey Tonnato
Photo: © Christina Holmes
Total Time:
20 mins


  • 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


  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.

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