Turkey Breast Fillet with Olive Tomato Salsa

Ingredients

• 800 g tomatoes
• 2 cloves garlic
• 1 large onion
• 2 tbsp olive oil
• 60 g pitted black olives
• 600 g turkey breast fillet (4 pieces)
• Salt
• Szechuan peppercorns
• black peppercorns
• 2 tbsp sunflower oil
• Basil

Instructions

1. 1.

   Wash the tomatoes, blanch them over hot water, cool and peel. Cut the tomatoes in half, remove the seeds, and dice the flesh.

2. 2.

   Peel and finely chop the garlic. Peel and cube the onion.

3. 3.

   Heat olive oil in a pan. Sauté the onions until translucent. Add the tomatoes and garlic, cover, and simmer over medium heat for about 6 minutes.

4. 4.

   Meanwhile, cut the olives into large pieces. Rinse the turkey fillets under cold water, pat dry, and season with salt. Crush the Szechuan peppercorns and black peppercorns and use them to season the meat.

5. 5.

   Heat sunflower oil in a non‑stick pan. Sear the fillets over high heat until browned on both sides, then reduce to medium heat and cook for 4–5 minutes until done.

6. 6.

   Add the olives to the tomato salsa. Wash, shake dry, chop the basil leaves, and mix into the salsa. Taste and adjust seasoning. Plate the salsa and arrange the turkey slices on top.