Turkey Breast With Caper and Anchovy Salsa
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 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!