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Turkey Tomato Salad Recipe
|Mayonnaise||4 Ounce (100 Gram An Olive Oil One Works Best)|
|Capers||1 Tablespoon, drained|
|Anchovies||2 Can (20 oz), cut in slices|
|Tuna in oil||80 Gram, drained (A Good-Quality One Will Make All The Difference Here)|
|Lemon juice||1 Teaspoon|
|Leftover turkey||14 Ounce (400 Gram)|
|Rocket leaves||100 Gram|
Calories 588 Calories from Fat 317
% Daily Value*
Total Fat 35 g54.2%
Saturated Fat 5.7 g28.6%
Trans Fat 0 g
Cholesterol 188.8 mg
Sodium 449.9 mg18.7%
Total Carbohydrates 1 g0.4%
Dietary Fiber 0.33 g1.3%
Sugars 0.2 g
Protein 62 g124%
Vitamin A 38.4% Vitamin C 8.7%
Calcium 25.5% Iron 37.3%
*Based on a 2000 Calorie diet
1.In the food processor bowl, put mayo, most of the capers, 1 whole anchovy, tuna and most of the lemon juice.
2.Blend till the tuna gets completely mixed into mayo.
3.Add pepper to it.
4.Taste the mixture to check for salt and lemon juice. Add more if needed.
5.This dressing can be made a day prior.
6.On a SERVING dish, spread the turkey.
7.Pour the dressing over it.
8.Garnish the dish with left capers and sliced anchovy and serve with a crusty bread.