Categories: Poultry- Turkey

Ingredients

• 1/2 cup cooked or canned, no-salt added chickpeas
• 1 (5-oz.) can good-quality tuna, preferably packed in oil
• 1/4 cup plain low-fat yogurt
• 4 or 5 Tbsp. extra-virgin olive oil
• kosher salt and ground black pepper
• 1/2 cup mixed fresh herbs, such as tarragon, oregano, chives and dill
• 1/4 cup capers
• 1 lb. thinly sliced roasted turkey breast (no skin)

Directions

1. Drain and rinse the chickpeas, then transfer them to a food processor. Add the tuna (with its oil) and the yogurt; puree until smooth.

2. With the motor running, gradually drizzle in the oil (to taste); the mixture will become noticeably smoother; this is the tonnato dressing. Season lightly with salt and pepper. Transfer to a liquid measuring cup with spout.

3. Coarsely chop the herbs and capers (separately).

4. Arrange the turkey slices on a platter. You can either stir the herbs and capers into the tonnato, or pour the sauce over the turkey, then sprinkle the herbs and capers on top. Serve immediately.

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