© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lemon
1/2 c tightly packed fresh cilantro leaves, chopped
1/4 c thinly sliced green onion
1 tbsp + 2 tsp olive oil, divided
1 tsp sugar
1 lb TURKEY TENDERLOINS, cut into 3/4-inch medallions
Salt and pepper To taste
1 Small zucchini, cut into 1/4-inch slices
Crisp crackers or pita wedges As needed
Zest or grate the lemon rind; chop and reserve. Squeeze juice from lemon. In medium bowl, combine lemon juice with cilantro, onion, 1 tablespoon oil, sugar and reserved zest.
Sprinkle turkey with salt and pepper. In large nonstick skillet, over medium heat, sauté medallions in 2 teaspoons oil for 4 minutes per side or until golden brown and food thermometer, inserted in thickest portion of medallion, reaches 165 degrees F. Remove turkey from pan and stir into the cilantro mixture.
Over medium heat, sauté zucchini 1 minute. Fold into turkey mixture, mixing well.
Cover and refrigerate overnight. Serve cold with crisp crackers or crisp pita wedges.
126 Total Calories
4 g Total Fat
28 % Daily Total Fat
47 g Cholesterol
39 mg Sodium
2 g Total Carbohydrates
19 g Protein