Name: Turkey tonnato salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Italian
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

Home
Recipes
Turkey tonnato salad

Turkey tonnato salad

Jane Hornby

Save recipe

Serves 4

Easy

Prep: 10 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

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

Easily doubled

Gluten-free

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Ham, leek & potato pie

A star rating of 4.7 out of 5.99 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal263
fat14g
saturates3g
carbs1g
sugars1g
fibre0g
protein33g
salt0.76g

low

Method

step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now