Ingredients
- 4 fresh red chillies
- 4 anchovies
- 2 tablespoons small capers
- 1 tablespoon red wine vinegar
- 4 tablespoons extra virgin olive oil
- 2 tablespoons quality tinned tuna, in oil
- 2 heaped teaspoons Hellmann’s Real Mayonnaise
- cayenne pepper
- 1 lemon
- sea salt
- freshly ground black pepper
- 800 gr. free-range cooked turkey breast
- 60 gr. rocket
Method
- Prick the chillies with a knife, then hold them over a direct flame on the hob, or place under the grill for around 5′, or until blackened and blistered all over, turning occasionally.
- Transfer to a bowl, cover with clingfilm and leave to cool for around 10′.
- Halve the anchovies lengthways, then add to a bowl along with the capers, red wine vinegar and extra virgin olive oil.
- Scrape off and discard the blackened skin from the cooled chillies.
- Halve, deseed and finely slice them lengthways, then add to the bowl and mix well.
- Mash the tuna in a pestle and mortar to a smooth, creamy paste.
- Stir in the mayo, a pinch of cayenne, a squeeze of lemon juice and roughly 1 tablespoon of the dressing from the anchovies and chillies.
- Taste and season with salt and pepper, if you think it needs it.
- Arrange the turkey slices on a large platter, then drizzle over the tuna-spiked mayo.
- Lay over the anchovy fillets in neat vertical lines, then place the chillies horizontally on top so you’ve created a pattern, a bit like a checkerboard!
- Sprinkle over the capers and the rocket and drizzle over the remaining dressing.
- Finish with a sprinkling of cayenne and a good grating of lemon zest, then tuck in.