Turkey breast with tuna cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat. Peel onions. Clean, wash and chop the carrots and leek. Put 1500 ml water, salt, peppercorns, bay leaves, onions, carrots and leek in a pot and bring to the boil.

2. 2

   Add the meat carefully and cook over a low to medium heat for about 1 hour. In the meantime, put eggs in boiling water and boil for 9 minutes until hard. Drain and quench. Remove the shell.

3. 3

   Finely dice eggs and cucumber. Pour the tuna fillets into a sieve, drain them, put them into a high mixing bowl and puree them. Stir in salad cream. Season with salt and pepper. Add half of the capers, 3/4 of the eggs and cucumber.

4. 4

   Remove the meat from the broth and allow to cool slightly. In the meantime wash the salad and drain well in a sieve. Cut the meat into thin slices. Line a plate with salad. Arrange the meat and some tuna cream on it.

5. 5

   Sprinkle with remaining capers, egg and cucumber cubes. Garnish with parsley as desired. Serve the rest of the tuna cream extra.

Nutrition Facts

KCAL
430 kcal

CARBS
5 g

FATS
18 g

PROTEINS
60 g