This tonnato recipe asks for a little bit of chicken broth. If you’re making the salad with leftover Thanksgiving turkey and happen to have some homemade turkey broth, feel free to use that instead.
Recipe information
Yield
6 Servings
Ingredients
For turkey
2
6-ounce cans light tuna packed in olive oil, undrained
1
/4 cup mayonnaise
1
/4 cup canned low-salt chicken broth
5
anchovy fillets, drained, 1 teaspoon oil reserved
2
tablespoons fresh lemon juice
1
tablespoon grated lemon peel
2
teaspoons plus 1/4 cup drained capers
1
6-ounce package baby spinach leaves
2
1/2 pounds roast turkey breast, sliced
1
/3 cup chopped fresh parsley
Need to make a substitution?
Preparation
Step 1
Blend tuna with oil, mayonnaise, broth, anchovies with oil, lemon juice, lemon peel, and 2 teaspoons capers in processor until smooth, about 2 minutes. Season with salt and pepper. Refrigerate until cold, at least 1 hour and up to 1 day.
Step 2
Arrange spinach on platter. Arrange turkey atop spinach. Pour sauce atop turkey, smoothing surface with knife. Sprinkle with parsley and 1/4 cup capers.