Turkey Tonnato

• 2 (3/4-pound) turkey tenderloins
• 1 tablespoon olive oil
• 2 tablespoons dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 1/4 cups fat-free, less-sodium chicken broth, divided
• 1/2 cup light mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers
• 1 teaspoon caper juice
• 1 (6-ounce) can albacore tuna in water, drained
• 1 canned anchovy fillet
• 1 tablespoon chopped fresh flat-leaf parsley

1. Preheat oven to 350u0b0.
2. Place turkey tenderloins in an 8-inch square baking dish; rub with oil. Sprinkle tenderloins evenly with Italian seasoning, salt, and pepper. Pour 1 cup chicken broth into dish. Bake, uncovered, at 350u0b0 for 35 to 40 minutes or until a thermometer registers 170u0b0. Let stand 10 minutes.
3. While turkey stands, place remaining 1/4 cup broth, mayonnaise, and next 5 ingredients in a food processor; process until smooth. Remove turkey from dish; discard broth. Cut tenderloins diagonally into 1-inch-thick medallions. Spoon sauce over sliced turkey, and sprinkle with parsley. Serve warm.
4. Tonnato (tohn-NAH-toh) means "tuna sauce" in Italian.

turkey tenderloins, olive oil, italian seasoning, salt, white pepper, chicken broth, light mayonnaise, lemon juice, capers, caper juice, water, anchovy fillet, parsley

Taken from www.myrecipes.com/recipe/turkey-tonnato (may not work)