Turkey Tonato: a recipe for after Christmas (or Thanksgiving)

I have to admit, this isn’t necessarily the healthiest recipe I’ve ever written, but it’s a sure-fire winner, and a quick and easy way to liven up leftover turkey.  It’s really more of a compilation than a recipe, and is incredibly quick and easy for when you have no time, or are too tired to cook.  The sauce is very rich, so if you’re concerned about calorie density, a little bit goes a long way.  You could use home-made mayonnaise with olive oil for a more nutritious alternative to shop-bought mayonnaise.  Serve with plenty of vegetables.

For 4 Servings

8 thin slices leftover Turkeyvitello-tonato

1 285g tin Tuna

2-3tbls Mayonnaise

Juice of ½ Lemon

1tbls Anchovy paste

2tbls Capers, plus extra to decorate

  1. Place all the ingredients except for the turkey in a blender or food processor and blend until completely mixed. Taste, and add more of any ingredient if necessary.  Add a little water or lemon juice if the sauce seems too thick.

  2. Spread a little of the tuna sauce on a serving dish and arrange the turkey slices over the top. Pour the rest of the sauce over the turkey, and decorate with capers. Either serve immediately, or cover and refrigerate until you’re ready to eat.