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Turkey tonnato
Turkey tonnato
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Total Time:
30 minutes
Modern twist on classic Piedmontese dish, deliciously retro.
Ingredients:
  • 4 fresh red chillies
  • 4 anchovies
  • 2 tablespoons small capers
  • 1 tablespoon red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons quality tinned tuna, in oil
  • 2 heaped teaspoons Hellmann’s Real Mayonnaise
  • cayenne pepper
  • 1 lemon
  • sea salt
  • freshly ground black pepper
  • 800 g free-range cooked turkey breast ask your butcher to slice it very finely for you
  • 60 g rocket
Instructions:
  • Have your butcher finely slice the cooked turkey breast. Pierce the chillies with a knife and char them over direct flame for about 5 minutes until blackened all over. Let cool, remove skin, deseed, slice, and combine with anchovies, capers, vinegar, and olive oil. Mash tuna and mix with mayo, cayenne, lemon juice, and a bit of the anchovy-chilli dressing. Season. Arrange turkey slices on a platter and top with tuna mayo. Layer anchovies in vertical lines and chillies horizontally to create a checkerboard pattern. Add capers, rocket, remaining dressing, cayenne, and lemon zest. Enjoy!

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