Turkey tonnato salad

Prep: 10 mins


Serves 4
Tuna mayo on turkey may sound like an odd combination, but trust us! This Italian-style light lunch dish is the perfect remedy for Christmas excesses

Nutrition and extra info

  • Easily doubled
  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal263
  • fat14g
  • saturates3g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein33g
  • salt0.76g
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  • 100g mayonnaise (an olive oil one works best)
  • 1 tbsp capers, drained



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 2 anchovy from a can, 1 cut into thin slices



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 80g tuna in oil (a good-quality one will make all the difference here), drained



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 400g/14oz or thereabouts leftover turkey - white and/or brown meat



    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 100g bag rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  1. Put the mayo, most of the capers, 1 whole anchovy, the tuna and most of the lemon juice into a food processor. Whizz until the tuna is completely mixed into the mayo. Season with pepper first, then taste, and add salt and more lemon juice, if you need to. If your sauce seems a bit thick, whizz in a drop of water. Can be made up to a day ahead.

  2. Spread the turkey and rocket over a large serving plate, then spoon over the dressing and scatter with the remaining capers and sliced anchovy. Serve straight away with crusty bread.

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Comments (2)

tazzypup's picture

Worked really well -the family loved it!

michellepickens's picture

Peeps do try this tonnato sauce with cold meats! A wonderful buffet dish, especially at Christmas.I usually make it with boiled veal, very thinly sliced, but having read this recipe will definately be making it with any leftover turkey! I would also suggest a couple more anchovies to the sauce and if possible make your own mayo, a much more delicate taste.

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