This quick tonnato sauce is made from refrigerator and store cupboard basics but really comes together when all the ingredients are combined into this zesty, tangy sauce. It is perfect for zinging up leftover white meat and is also delicious over hard-boiled eggs.
Serves 2
INGREDIENTS
7oz thickly cut cooked turkey (or chicken)
For The Tonnato Sauce
2 tablespoons mayonnaise
1 tablespoon Greek yogurt
2oz canned tuna in brine or spring water, drained
2 teaspoons Taste #5 Umami Bomb
squeeze lemon juice
Kosher salt & freshly ground black pepper
TO SERVE
Lemon wedges
Sprinkling of capers
Sprigs of fresh dill
Pink peppercorns
Method
- For the tonnato sauce, place all the ingredients except the lemon juice, salt and pepper in a small food processor and blend until smooth.
- Add the lemon juice to make it a good consistency to spoon over the meat – not too thick and then season with salt and pepper to taste.
- Arrange the meat slice on 2 plates and spread over the sauce.
- Garnish with a lemon wedge and a sprinkling of capers, dill and peppercorns or whatever you are using.
