1. Carefully add your eggs to boiling water and cook for 10 mins. Remove immediately and add to a bowl of ice cold water to stop the cooking.
2. Thinly slice your leftover turkey. Breast meat, naturally, is easier to slice. However, the tastier thigh meat will work really well so can be used too. Or just mix both.
3. Now for the sauce (which is best done with a small food processor or stick blender)… Peel the eggs and separate the yolks and whites. Add the egg yolks, vinegar, tuna, anchovies, capers, lemon juice, and a few twists of freshly ground black pepper to the food processor (or container if using a stick blender). Blend until completely smooth.
4. While continually blending, slowly add both of the oils until a mayonnaise-like sauce forms.
NOTE: adding the oils slowly is important to stop the mixture from splitting. Using a food processor/blender makes this easier (compared to whisking by hand) as the oil emulsifies with the egg yolks much quicker.
5. Check the seasoning (the anchovies and capers will usually provide enough salt) and consistency. We’re looking for a sauce with good body, but not overly thick. You'll probably need to add 1-2 tbsps of water and blend again. If you're feeling fancy, you can pass the sauce through a sieve at this point to make it extra smooth.
6. Arrange the sliced turkey on a platter and cover with a generous amount of the tuna sauce. Finally, garnish with a few capers, some rocket leaves, black pepper, and an extra squeeze of lemon.