Turkey rolls "tonnato" on salad

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 10
  • 2 Potatoes (approx. 150 g)
  • 1 Onion
  • 1 collar Chives
  • 1⁄2 Head lollo rosso and oak leaf salad
  • 250 g cherry tomatoes
  • 1 Cucumber
  • 6 TABLESPOONS Fruit vinegar
  • 7-10 Tbsp salt, pepper
  • 7-10 Tbsp Sugar
  • 8 TABLESPOONS Oil
  • 2 tin(s) (185 g each) Tuna in its own juice
  • 1 glass (106 ml) Capers
  • 50 g Schmand
  • 150 g light salad cream
  • 7-10 Tbsp Pepper
  • 15 thin slices (approx. 25 g each)
  • 7-10 Tbsp smoked turkey breast

Directions

  1. 1

    For the salad, wash the potatoes for the dressing and cook for about 20 minutes.

  2. 2

    For the rolls, drain the tuna and capers. Chop the capers. Pick the tuna with a fork. Mix both with sour cream and salad cream. Season with pepper. Spread on the turkey breast slices and roll up.

  3. 3

    For the salad, peel and chop the onion. Wash the chives and cut into fine rolls. Clean, wash and shake the lettuce dry and pluck into bite-sized pieces. Wash and halve the tomatoes.

  4. 4

    Wash the cucumber, peel if necessary and cut into slices.

  5. 5

    Potatoes quench, peel and mash with a fork. Whisk vinegar, salt, pepper and some sugar. Add oil and 4 tablespoons of water. Stir in potatoes, onion and chives.

  6. 6

    Mix dressing, tomatoes and cucumber. Mix in salad before serving. Place the rolls on top.

Nutrition Facts

KCAL
200 kcal
CARBS
8 g
FATS
12 g
PROTEINS
14 g