Turkey Tonnato

Turkey: Put the turkey breast and the poaching ingredients in a large saucepan and add enough cold water to cover. Slowly bring to a simmer and poach gently for 30 minutes. Remove from the heat and allow the turkey to cool in the stock. Transfer the meat to a dish, cover and refrigerate until required.

Mayonnaise: Place the tuna, anchovies, capers, mustard, garlic and the egg yolks in a food processor and blend until smooth. Combine the oils in a jug and with the motor running, slowly drizzle into the bowl to form a thick emulsion. Season and add lemon juice to taste. Transfer to a bowl, cover and refrigerate until needed.

Heat the olive oil in a small saucepan. Squeeze any excess liquid from the capers and add them to the oil. They will spit and sizzle. Stir with a slotted spoon until crisp then remove and drain on paper towels.

To serve: Slice the turkey thinly and arrange in one layer on a serving platter. Spoon over 1⁄2 the mayonnaise, leaving some of the turkey uncovered. Scatter over the capers, lemon zest and the herbs. Serve the remaining mayonnaise separately. Serves 6-8