Turkey Breast With Capers and Anchovy Salsa


Ultra Basic





A recipe allowed in a / / / diet.

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!

Nutritional Chart

Calories: 345 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 2 g
  • 37 g
  • 20 g

Ingredients Needed for Turkey Breast With Capers and Anchovy Salsa

¼ bell pepper
2 ounces of capers
1 ounce of 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 Capers 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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