Ingredients

Turkey Sauté

• 2 small yellow onions, finely chopped

• 4 cloves garlic, minced

• 3 Tablespoons extra-virgin olive oil

• 2 pounds ground turkey breast

• 1 Tablespoon Greek or Italian dried herb mixture

• Kosher salt, to taste

• freshly ground black pepper, to taste

• 2 cans diced tomatoes

Tzatziki Sauce

• 1 large cucumber or 3 small Persian cucumbers, washed

• Kosher salt

• 1 cup full-fat Greek yogurt

• 1 clove garlic, finely minced or grated

• 1 to 2 Tablespoons finely chopped dill or mint

• good-quality red or white wine vinegar

• extra-virgin olive oil

• Kosher salt, to taste

For Serving

• steamed white rice

• sliced cucumbers

• cherry tomatoes, washed

Instructions

Cook the Onions and Garlic

Heat the olive oil in a large sauté pan until it begins to shimmer. If using a Wolf Induction Range or Cooktop, do not set the heat above Level 7.

Add the onions and garlic and stir to coat with the oil. Reduce the heat and cook until the onions begin to soften and lightly color.

Cook the Turkey

Add the ground turkey and cook, stirring frequently, until no pink remains and the moisture from the turkey has evaporated.

Season with the dried herbs, Kosher salt, and black pepper. Continue cooking until the turkey begins to brown.

Add the Tomatoes

Add the diced tomatoes and stir well. Reduce the heat to a simmer and cook until most of the moisture from the tomatoes has evaporated.

Adjust the seasoning, cover, and hold until ready to serve.

Make the Tzatziki Sauce

Coarsely grate the unpeeled cucumbers onto a large, lint-free towel. Generously season with Kosher salt and let stand for 10 to 15 minutes.

Gather the cucumber in the towel and squeeze out as much moisture as possible. Combine the drained cucumber with the yogurt, garlic, and dill or mint.

Add vinegar and olive oil as needed to create a thick sauce. Adjust the seasoning and refrigerate for a couple of hours before serving.

Assemble and Serve

Spoon the turkey sauté over steamed white rice. Garnish with sliced cucumbers, cherry tomatoes, and other fresh vegetables. Finish with the tzatziki sauce.