This is a favorite summer dish, as cooking the turkey in the slow cooker means the kitchen doesn’t get hot. The chilled turkey in the tuna sauce is a delicious combination.
Makes 4 servings.
2 lb boneless, skinless turkey breast
2 cloves garlic, cut into thick slices
11/2 cups low-sodium chicken broth
Small white onion, sliced
1/2 cup water
Carrot, peeled and sliced
4 sprigs fresh parsley
2 sprigs fresh thyme
Bay leaf
Salt to taste
2 5-oz cans Albacore tuna in water
2 tablespoons anchovy paste
1/4 cup lite mayonnaise
2 tablespoons capers, drained and rinsed
1. Place turkey breasts between two sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small saucepan until the meat is a uniform thickness and looks like a large, thick pancake. Roll the meat into a shape that will fit into the slow cooker, and tie with kitchen string. Make about 10 slits in the meat and insert a garlic sliver into each one.
2. Place turkey breast in the slow cooker; add broth, onion, water, carrot, parsley, thyme, and bay leaf; and sprinkle lightly with salt. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. The turkey should be cooked through, with the juices running clear. Remove the turkey from the cooker, allow to cool slightly, then refrigerate to chill.
3. Make the sauce by combining tuna and anchovy paste in a food processor or blender until smooth. Scrape into a bowl and add the mayonnaise and capers, stirring to combine.
4. To serve, remove and discard the kitchen string. Thinly slice the turkey, and spoon some sauce over it. Pass additional sauce separately.