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Turkey Tonnato

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Ingredients
  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
  Anchovy fillets 3
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Poultry

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