1 5oz can tuna packed in olive oil (preferbly Italian), drained
5 anchovy fillets
1/2 cup mayo
3 tablespoons EVOO, plus some for brushing
2 tablespoons fresh lemon juice
8 thin turkey cutlets (about 2 1/2lbs)
Kosher salt and ground pepper
6 cups baby arugula
1 cup cherry tomatoes, halved
2 tablespoons drained capers
1/2 cup basil, torn
Instructions
Make the tuna sauce- Puree the tuna, anchovies,
mayonnaise, 2 tablespoons olive oil, the lemon juice
and 2 tablespoons water in a blender until smooth.
Place each turkey cutlet between 2 sheets of plastic
wrap and pound with a meat mallet or heavy skillet
until 1/8 to 1/4 inch thick. Brush with the
remaining 1 tablespoon olive oil and season with
salt and pepper.
Heat a grill pan over medium-high heat and lightly
brush with olive oil. Grill the turkey, in batches
if necessary, until just cooked through, about 2
minutes per side.
Pile the arugula, tomatoes and capers in the center
of the turkey cutlets. Drizzle with half of the tuna
sauce and roll up to enclose. Drizzle with the
remaining sauce and sprinkle with the basil.
Originally Submitted
10/29/2011
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