Turkey Tonnato

Ingredients

• 6 ounce albacore tuna in water drained canned
• 1 fillet anchovy canned
• 1 tablespoon capers 
• 1.3 cups less-sodium chicken broth fat-free divided
• 1 tablespoon flat-leaf parsley fresh chopped
• 2 tablespoons penzey's southwest seasoning dried italian
• 1 teaspoon caper juice 
• 2 tablespoons juice of lemon fresh
• 0.5 cup mayonnaise light
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 1.5 pound turkey tenderloins 
• 0.3 teaspoon pepper white

Equipment

• food processor
• oven
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 35
2. Place turkey tenderloins in an 8-inch square baking dish; rub with oil.
3. Sprinkle tenderloins evenly with Italian seasoning, salt, and pepper.
4. Pour 1 cup chicken broth into dish.
5. Bake, uncovered, at 350 for 35 to 40 minutes or until a thermometer registers 17
6. Let stand 10 minutes.
7. While turkey stands, place remaining 1/4 cup broth, mayonnaise, and next 5 ingredients in a food processor; process until smooth.
8. Remove turkey from dish; discard broth.
9. Cut tenderloins diagonally into 1-inch-thick medallions. Spoon sauce over sliced turkey, and sprinkle with parsley.
10. Serve warm.
11. Tonnato (tohn-NAH-toh) means "tuna sauce" in Italian.