This is easy, breezy, no-cook meal assembly. You know the drill: The fewer the ingredients in a recipe, the better their quality should be. So go for the naturally roasted turkey breast at the deli counter and an oil-packed brand of canned tuna that you trust.
If your dinner companions are unfamiliar with tonnato, you don’t need to explain it as “a puréed tuna sauce” until after they’ve had a bite or two. Tonnato is often made with egg yolks, but this one’s thickened with puréed 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, and – dare I mention? – for Thanksgiving leftovers.
Serve with sautéed 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.
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
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 the chickpeas, then transfer them to a food processor. Add the tuna (with its oil) and the yogurt; purée until smooth.
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 a spout.
Coarsely chop the herbs and capers (separately).
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 right away.
Per serving: 390 calories, 46 g protein, 7 g carbohydrates, 20 g fat, 4 g saturated fat, 90 mg cholesterol, 560 mg sodium, 2 g dietary fiber, 2 g sugar