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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Prep: 15 minutes; Cook: 35 minutes; other: 10 minutes Ingredients:
2 (3/4-pound) turkey tenderloins |
1 tablespoon olive oil |
2 tablespoons dried italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 1/4 cups fat-free, less-sodium chicken broth, divided |
1/2 cup light mayonnaise |
2 tablespoons fresh lemon juice |
1 tablespoon capers |
1 teaspoon caper juice |
1 (6-ounce) can albacore tuna in water, drained |
1 canned anchovy fillet |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. Preheat oven to 350°.
2. Place turkey tenderloins in an 8-inch square baking dish; rub with oil. Sprinkle tenderloins evenly with Italian seasoning, salt, and pepper. Pour 1 cup chicken broth into dish. Bake, uncovered, at 350° for 35 to 40 minutes or until a thermometer registers 170°. Let stand 10 minutes.
3. While turkey stands, place remaining 1/4 cup broth, mayonnaise, and next 5 ingredients in a food processor; process until smooth. Remove turkey from dish; discard broth. Cut tenderloins diagonally into 1-inch-thick medallions. Spoon sauce over sliced turkey, and sprinkle with parsley. Serve warm.
4. Tonnato (tohn-NAH-toh) means tuna sauce in Italian.
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