Get your butcher to very finely slice the cooked turkey breast for you – it’ll save you a lot of time and trouble.
Prick the chillies with a knife, then hold them over a direct flame on the hob (or place under the grill) for around 5 minutes, or until blackened and blistered all over, turning occasionally. Transfer to a bowl, cover with clingfilm and leave to cool for around 10 minutes.
Halve the anchovies lengthways, then add to a bowl along with the capers, red wine vinegar and extra virgin olive oil. Scrape off and discard the blackened skin from the cooled chillies. Halve, deseed and finely slice them lengthways, then add to the bowl. Mix well.
Mash the tuna in a pestle and mortar to a smooth, creamy paste. Stir in the mayo, a pinch of cayenne, a squeeze of lemon juice and roughly 1 tablespoon of the dressing from the anchovies and chillies. Taste and season with salt and pepper, if you think it needs it.
Arrange the turkey slices on a large platter, then drizzle over the tuna-spiked mayo. Now it’s time to get retro – lay over the anchovy fillets in neat vertical lines, then place the chillies horizontally on top so you’ve created a pattern, a bit like a checkerboard! Sprinkle over the capers and the rocket and drizzle over the remaining dressing. Finish with a sprinkling of cayenne and a good grating of lemon zest, then tuck in.