Turkey Tonnato

• 1 skinless boneless turkey breast (about 1/2 pound)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon dried basil
• 1 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 2 cups plus 1 tablespoon reduced-sodium chicken broth
• 4 ounces canned tuna, packed in olive oil (do not drain)
• 1 tablespoon fresh lemon juice (from about 1/2 lemon)
• 1 tablespoon drained capers
• 1 teaspoon anchovy paste or 1 anchovy fillet, drained
• 1/3 cup mayonnaise
• 1 tablespoon chopped fresh flat-leaf parsley

1. Preheat the oven to 375 degrees F. Place the turkey in a baking pan and rub the oil over the turkey.
2. Sprinkle with the dried herbs and 1 teaspoon each of salt and pepper.
3. Pour 2 cups of the broth around the turkey and bake until it is just cooked through, about 30 minutes.
4. Let the turkey cool in the pan for 10 minutes, then transfer the turkey to a cutting board.
5. Using a large, sharp knife, cut the turkey diagonally into 1/2-inch-thick slices.
6. Return the turkey slices to the baking pan and coat with the pan juices.
7. In the bowl of a food processor, blend the tuna, lemon juice, capers, anchovy paste, and the remaining 1 tablespoon of broth until creamy, about 1 minute.
8. Transfer the tuna mixture to a medium bowl, and stir in the mayonnaise.
9. Season the tuna sauce with salt and pepper to taste.
10. Arrange the turkey slices on a platter and pour the tuna sauce over.
11. Garnish with the parsley and serve.

turkey breast, extravirgin olive oil, oregano, thyme, basil, salt, freshly ground black pepper, chicken broth, tuna, lemon juice, capers, anchovy, mayonnaise, parsley

Taken from www.epicurious.com/recipes/food/views/turkey-tonnato-376724 (may not work)