2 tablespoons little capers
4 tablespoons additional virgin olive oil
2 tablespoons high quality tinned tuna, in oil
2 heaped teaspoons Hellmann’s Real Mayonnaise
the sea salt
freshly ground black pepper
800 g free-range prepared turkey breast, ask your butcher to slice it very finely for you
Sixty g rocket
Get the butcher to very carefully slice the cooked turkey breasts for you — it’ll save your lots of time and problems.
Prick the chillies having a knife, then have one over a direct flame on the hob (or even place under the grill) for around five minutes, or until blackened as well as blistered all over, turning sometimes. Transfer to a bowl, cover with clingfilm as well as leave to cool for approximately ten mins.
Halve the anchovies lengthways, then add to bowl combined with the capers, oil and extra virgin olive oil. Scrape off and discard the blackened skin through the cooled chillies. Halve, deseed and carefully slice them lengthways, adding to the bowl. Mix nicely.
Mash the tuna within a pestle and mortar to a sleek, creamy paste. Mix in the mayo, a crunch of cayenne, a press of lemon juice and roughly one tablespoon from the dressing from the anchovies and chillies. Flavor and season with salt as well as pepper, if you think it requires it.
Arrange the turkey pieces on a large plate, then drizzle over the tuna-spiked mayonaise. Now it’s time to get old style — lay over the anchovy fillets within neat vertical lines, then placed the chillies horizontally on top therefore you have created a pattern, a little like a checkerboard! Sprinkle on the capers and the rocket and drizzle on the remaining dressing. Complete with a sprinkling of cayenne pepper and a good grating of lime zest, then tuck in.