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+ servings

Sundried Tomato Roulade

Course Appetizer, Lunch
Cuisine Paleo
Cook Time 40 minutes
Total Time 40 minutes
Servings 4
Calories 148 kcal


  • 4 Turkey cutlets
  • 6-7 Sundried tomatoes
  • 3 tbsp Fresh basil leaves (about 20 leaves)
  • 2 tbsp Pine nuts
  • 1/2 tsp Sea salt
  • 3-4 tbsp Olive oil
  • Sea salt and black pepper (to taste)
  • Coconut oil


  • Wooden toothpick


  1. Preheat the oven to 350 degrees F.
  2. Place a skillet over medium-high heat. Add the pine nuts to toast. Toast in the dry pan for 3 to 4 minutes shaking occasionally so they don’t stick. Do not leave unattended, they can burn quickly.
  3. Using a food processor or blender, blend together the sun-dried tomatoes, basil, toasted pine nuts, and salt until well combined. Drizzle the olive in while processing.
  4. Lay each cutlet out on your work surface. Season with salt. Then spread the sun-dried tomato mixture on the surface of each cutlet
  5. Start at one end and tightly roll the cutlet and secure with a toothpick.
  6. Add the coconut oil to an oven-proof medium skillet over medium-high heat.
  7. Add each roulade to the hot skillet, browning on each side. Use soft-tipped tongs to turn so you don’t damage the meat.
  8. Place in the preheated oven for another 10 minutes, or until each is cooked through.
  9. Use a sharp knife to cut into roulade discs. Season to taste.
  10. Enjoy!
Nutrition Facts
Sundried Tomato Roulade
Amount Per Serving
Calories 148 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Sodium 239mg10%
Potassium 44mg1%
Carbohydrates 1g0%
Fiber 0.3g1%
Sugar 0.3g0%
Protein 1g2%
Calcium 30mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.