Turkey tonnato salad

Recipe uploaded by

Jane Hornby

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Recipe by Jane Hornby

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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.

Tonnato sauce

Tonnato is a classic Italian dish, usually made with veal but just as good with other delicate meats. The sauce is very savoury and piquant and you'll have some left over, so serve it in a dish for people to help themselves to more.

PER SERVING

263 kcalories, protein 33g, carbohydrate 1g, fat 14 g, saturated fat 3g, fibre 0g, sugar 1g, salt 0.76 g

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Ingredients

• 100g mayonnaise (an olive oil one works best)
• 1 tbsp capers , drained
• 2 anchovies from a can, 1 cut into thin slices
• 80g tuna in oil (a good-quality one will make all the difference here), drained
• juice ½ lemon
• 400g or thereabouts leftover turkey - white and/or brown meat
• 100g bag rocket

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 mins

Gluten-free

Ingredients

• 100g mayonnaise (an olive oil one works best)
• 1 tbsp capers , drained
• 2 anchovies from a can, 1 cut into thin slices
• 80g tuna in oil (a good-quality one will make all the difference here), drained
• juice ½ lemon
• 400g or thereabouts leftover turkey - white and/or brown meat
• 100g bag rocket

PER SERVING

263 kcalories, protein 33g, carbohydrate 1g, fat 14 g, saturated fat 3g, fibre 0g, sugar 1g, salt 0.76 g

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