Dinner in 20 Minutes: Turkey Tonnato

This is easy, breezy, no-cook meal assembly. You know the drill: The fewer the ingredients in a recipe, the better their quality should be. So go for the naturally roasted turkey breast at the deli counter and an oil-packed brand of canned tuna that you trust.

If your dinner companions are unfamiliar with tonnato, you don't need to explain it as "a pureed tuna sauce" until after they've had a bite or two. Tonnato is often made with egg yolks, but this one's thickened with pureed chickpeas, a bit of yogurt, and less olive oil than usual. The result has slightly more body than a standard tonnato yet tastes light. Keep the sauce in mind the next time you're looking to whip up a pantry-friendly dip, and - dare I mention? - for Thanksgiving leftovers.

4 servings

1/2 cup cooked or canned no-salt-added chickpeas

One 5-ounce can good-quality tuna, preferably packed in oil

1/4 cup plain low-fat yogurt

4 or 5 tablespoons extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1/2 cup mixed fresh herbs, such as tarragon, oregano, chives, and dill

1/4 cup capers

1 pound thinly sliced roasted turkey breast (no skin)

1. Drain and rinse the chickpeas, then transfer them to a food processor. Add the tuna (with its oil) and the yogurt; puree until smooth.

2. With the motor running, gradually drizzle in the oil (to taste); the mixture will become noticeably smoother; this is the tonnato dressing. Season lightly with salt and pepper. Transfer to a liquid measuring cup with a spout.

3. Coarsely chop the herbs and capers (separately).

4. Arrange the turkey slices on a platter. You can either stir the herbs and capers into the tonnato, or pour the sauce over the turkey, then sprinkle the herbs and capers on top. Serve right away with sauteed sugar snap peas and crusty bread.

-Adapted from Market Math: 50 Ingredients x 4 Recipes 200 Simple, Creative Dishes, by the editors of Food and Wine magazine (Oxmoor House, 2016).

Per serving: 390 calories, 46 g protein, 7 g carbohydrates, 20 g fat, 4 g saturated fat, 90 mg cholesterol, 560 mg sodium, 2 g dietary fiber, 2 g sugar