Turkey carpaccio with tuna fish cream

Name: Turkey carpaccio with tuna fish cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 collar Soup Greens; 1 Onion; 1 kg Turkey Breast; 1 Bay leaf; 4 Cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON black peppercorns; 2 tin(s) (185 g each) Tuna fillets (in own juice); 200 g mayonnaise; 150 g Schmand; 4 TSP Capers + caper juice (glass); 4 cherry tomatoes; 2 stem(s) Basil; 7-10 Tbsp Salad mix; 7-10 Tbsp Caper apples

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1 collar Soup Greens
1 Onion
1 kg Turkey Breast
1 Bay leaf
4 Cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON black peppercorns
2 tin(s) (185 g each) Tuna fillets (in own juice)
200 g mayonnaise
150 g Schmand
4 TSP Capers + caper juice (glass)
4 cherry tomatoes
2 stem(s) Basil
7-10 Tbsp Salad mix
7-10 Tbsp Caper apples

Directions

1
Soup greens clean or peel, wash and roughly chop. Peel the onion. Wash the turkey breast. Boil 3 l water, bay leaf, cloves, 2 tsp salt, onion and peppercorns in a large pot. Add meat and cook over medium heat for about 1 hour.
2
Skim off any foam with a skimmer. Let the meat cool in the stock.
3
Finely puree tuna, mayonnaise, sour cream, 5-6 tablespoons meat stock, capers and 1 teaspoon caper juice with a hand blender. Season to taste with salt and pepper. Wash tomatoes, dice finely and add to the sauce.
4
Wash basil, shake dry, pluck off leaves and chop.
5
Cut the turkey breast into thin slices, arrange them fan-shaped and drizzle some tuna cream over them. Sprinkle with basil. Garnish with salad and caper apples. Add the rest of the tuna fish cream.