Recipes Turkey Tonnato Be the first to rate & review! 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 By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on November 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 20 mins Yield: 4 Ingredients 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 Directions 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. Rate it Print