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