Turkey Tonnato

• 2 6-ounce cans light tuna packed in olive oil, undrained
• 1/4 cup mayonnaise
• 1/4 cup canned low-salt chicken broth
• 5 anchovy fillets, drained, 1 teaspoon oil reserved
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated lemon peel
• 2 teaspoons plus 1/4 cup drained capers
• 1 6-ounce package baby spinach leaves
• 2 1/2 pounds roast turkey breast, sliced
• 1/3 cup chopped fresh parsley

1. Blend tuna with oil, mayonnaise, broth, anchovies with oil, lemon juice, lemon peel, and 2 teaspoons capers in processor until smooth, about 2 minutes.
2. Season with salt and pepper.
3. Refrigerate until cold, at least 1 hour and up to 1 day.
4. Arrange spinach on platter.
5. Arrange turkey atop spinach.
6. Pour sauce atop turkey, smoothing surface with knife.
7. Sprinkle with parsley and 1/4 cup capers.

olive oil, mayonnaise, chicken broth, anchovy, lemon juice, capers, baby spinach leaves, turkey breast, parsley

Taken from www.epicurious.com/recipes/food/views/turkey-tonnato-106966 (may not work)