- 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…
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.
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 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.