This is easy, no-cook meal assembly. The fewer the ingredients, the better their quality should be. Go for naturally roasted turkey breast at the deli counter and an oil-packed brand of canned tuna.
Tonnato is often made with egg yolks, but this one’s thickened with pureed chickpeas, a bit of yogurt and less olive oil than usual. The result has slightly more body than a standard tonnato yet it tastes light. Keep the sauce in mind the next time you’re looking to whip up a pantry-friendly dip.
Turkey Tonnato
4 servings
Serve with sauteed sugar snap peas and crusty bread. Adapted from “Market Math: 50 Ingredients x 4 Recipes = 200 Simple, Creative Dishes,” by the editors of Food and Wine magazine (Oxmoor House, 2016).
1/2 cup cooked or canned, no-salt-added chickpeas
One 5-ounce can good-quality tuna, preferably packed in oil
1/4 cup plain low-fat yogurt
4 or 5 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 cup mixed fresh herbs, such as tarragon, oregano, chives and dill
1/4 cup capers
1 pound thinly sliced roasted turkey breast (no skin)
Drain and rinse chickpeas, then add them to a food processor. Add the tuna with its oil and the yogurt; puree until smooth. With the motor running, gradually drizzle in oil to taste; the mixture will become noticeably smoother. Season lightly with salt and pepper. Transfer to a measuring cup with a spout.
