Turkey Tonnato Salad
This delightful recipe brings together the classic flavors of tangy mayo, briny capers, savory anchovies, and rich tuna in a zesty dressing. Perfect for using up leftover turkey, this dish is a refreshing and satisfying option for a quick meal. Brilliance on a plate, this salad is a harmonious blend of flavors that come together effortlessly, creating a dish that is a feast for both the eyes and the palate. Serve it with a side of crusty bread for a complete and satisfying meal.
— Constant Cookbook
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/14oz or thereabouts leftover turkey - white and/or brown meat
- 100g bag rocket
Instructions
- 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.
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 263 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 33 grams protein
- Sodium Content: 0.76 milligram of sodium
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