|Turkey cutlets||20 Ounce (Four 5 Ounce Each Pieces)|
|Garlic powder||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Defatted low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Crushed tomatoes||2 Cup (32 tbs) (With Juices)|
|Pitted chopped kalamata olives||1⁄4 Cup (4 tbs), rinsed|
|Lemon juice||2 Tablespoon|
|Minced parsley||1 Tablespoon (Fresh)|
|Capers||2 Teaspoon, drained, rinsed|
|Tuna in water||3 Ounce, drained (1 Can)|
Rinse the turkey and pat diy with paper towels.
Sprinkle both sides of the cutlets with the garlic powder and pepper.
Spray an unheated, large no-stick skillet with no-stick spray.
Heat the skillet over medium-high heat.
Add the turkey and cook for 4 minutes.
Turn the cutlets over and cook for 4 to 6 minutes more or until no longer pink.
Transfer to a serving platter and cover to keep warm.
In the skillet, bring the broth to a boil.
Add the onions, garlic and anchovies.
Reduce the heat and simmer for 1 to 2 minutes, mashing the anchovies with the back of a spoon until dissolved.
Stir in the tomatoes (with juices) and return to a boil.
Reduce the heat and simmer, uncovered, for 4 to 5 minutes or until slightly thickened.
Stir in the olives, lemon juice, parsley and capers.
Simmer for 2 minutes more.
Then add the tuna and simmer about 1 minute or until heated through.