Turkey Breast With Caper and Anchovy Salsa

  • Difficulty: Ultra Basic
  • 10 minutes
  • 2 servings

Do you have any leftover meats from Thanksgiving? Here is an interesting method of putting them to good use. You can make this cold starter, with turkey breast, and a nice salsa with pickled bell pepper, capers and anchovies. Add a few leaves of arugula, and voila, in just a few minutes, your starter is ready!

Ingredients Needed for Turkey Breast With Caper and Anchovy Salsa

    ¼ bell pepper
    2 ounces of caper
    0.5 ounce anchovy
    1 tablespoon red wine vinegar
    1 tablespoon olive oil
    2 ounces of canned tuna
    2 tablespoons of mayonnaise, store-bought
    10 ounces of leftover turkey breast
    arugula leaves

How to Make Turkey Breast With Caper and Anchovy Salsa

  1. Grab a plate and add the pickled bell pepper, capers, and anchovies. Pour the red wine vinegar and olive oil. Stir.
  2. Add the canned tuna into a small bowl and mix it with 1 tablespoon of mayonnaise.
  3. Take the leftover turkey and place it on a large plate. Spread the tuna and mayo mixture over the turkey.
  4. Top it with arugula leaves, the caper salsa, and serve it!

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