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1 5-ounce can tuna packed in olive oil (preferably Italian), drained
5 anchovy fillets
1/2 cup mayonnaise
3 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons fresh lemon juice
8 thin turkey cutlets (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
6 cups baby arugula
1 cup cherry tomatoes, halved
2 tablespoons drained capers
1/2 cup basil, torn
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1st Keep
 JCBM
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