How to make it

  • Combine the tuna, capers, anchovies, lemon juice, lots of black pepper and oil in the food processor.
  • Process until smooth about a minute.
  • Mix well with the mayonnaise and refrigerate for 3 hours for the flavors to meld.
  • Taste and adjust for salt.
  • Mix extra virgin olive oil, lemon juice and more pepper and pour over the turkey cutlets in a glass baking dish,
  • Stir to coat. Refrigerate for 10 minutes.
  • Remove from marinade.
  • Heat a large 10 inch skillet and add a drizzle of olive oil and sear the turkey cutlets in batches about 2 or 3 minute per side, until done.
  • Don't crowd.
  • Remove to platter and top with sauce, sprinkle with parsley, caper and lemon rind. Serve with a tomato panzanella and a crisp white wine.

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    another great way to use Turkey fantastic thanks high5
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  • krumkake 11 years ago
    Oh notcho, you know how I am "all about the sauce"! This sounds delish, and I like something to "perk up" the rather tasteless turkey cutlets. I think this will do perfectly!
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