Today a very simple recipe suitable for summer. Yes… because when the temperatures rise, the desire to cook inevitably decreases. And that’s how simple recipes become precious allies in the kitchen. These cold turkey rolls, stuffed with a filling of potatoes and tuna, are a tasty and practical idea for a summer lunch, a fresh appetizer, or a light and flavorful second course. The preparation is really simple: just boil the potatoes (even in the microwave to speed up times as I did), mash them, and mix them with a few other ingredients. It is then spread over thin slices of roasted turkey. Roll them up and the rolls are ready. To complete the dish, a tasty green sauce that I always love. Also perfect to prepare in advance, these rolls keep well in the fridge and lend themselves to a thousand variations. So unleash your creativity! I wrote that they are perfect for the hot season as they are to be consumed cold, but I think they can be a great appetizer or second course at any time of the year. For this smart, simple, and quick recipe, I must thank my friend Daniela who always gives me precious suggestions!
Other ideas with turkey or chicken slices that might interest you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for 12 cold turkey rolls
- 6 slices roasted turkey (available in the deli section)
- 2 cups potatoes (weight without waste)
- 3 oz tuna in oil (drained weight)
- 0.7 oz salted capers
- 1 bunch parsley
- salt (if necessary)
- 1 tbsp salted capers (about ten)
- 1 bunch parsley
- extra virgin olive oil
Tools
- 1 Potato Peeler
- 1 Bowl
- 1 Chopper
- 1 Small Bowl
Preparation of Cold Turkey Rolls
Peel the potatoes, wash them, and cut them into chunks (they will cook faster). Boil them in salted water until they become soft. Alternatively, you can use the microwave as I did. In this case place them in a glass container without drying them and adding another tablespoon of water. Cover them and cook for 4/5 minutes at maximum power (900W). Then drain them, transfer them to a bowl, and mash them with a masher or fork. Salt and pepper to taste and let them cool slightly.
Desalt the capers under running water and dry them by patting with kitchen paper. Then place them in a chopper along with the tuna (drained from its conservation oil) and a few parsley leaves. Coarsely chop everything.
Transfer this mixture to the potato bowl and mix carefully to blend all the ingredients well. Adjust salt only if necessary.
Spread the filling obtained on the slices of roasted turkey in an even layer, then roll each slice forming a roll. Put in the refrigerator to cool.
In the meantime, prepare the sauce simply by chopping the desalted capers with some parsley and mixing them with a few tablespoons of oil.
Shortly before serving, cut the turkey rolls in half, arrange them on the serving plate, and drizzle with the green sauce.
These cold turkey rolls can be prepared in advance and are also excellent the next day! Enjoy! PaolaI take this opportunity to remind you that you can follow me on various social networks to always be updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!
