Chicken Breast with Tuna Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 6 skinless chicken breasts
- 1 liter water
- 1 bunch soup greens, cleaned
- 1 onion (s)
- 1 bay leaf
- 1 chilli pepper (s)
- 1 can tuna in water
- 4 anchovy fillet (s)
- 3 tablespoon capers
- 4 gherkins
- 2 hard-boiled egg (s), including the yolks
- 200 ml olive oil
- 1 tablespoon wine vinegar
- 4 tablespoon lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Make a broth from approx. 1 liter of water, the cleaned soup greens, onion and bay leaves, salt and pepper. Cook the chicken breasts in it and let them cool. Save the broth.
- For the sauce, pick the drained tuna into pieces. In a bowl, puree 50 cc of the (cold) stock, tuna, anchovy fillets, 2 tablespoons of capers and 2 chopped gherkins with a cutting stick (or in a blender). Press the boiled egg yolks through a hair sieve and mix in. Salt and pepper carefully. While mixing with a cutting stick, mix in the oil in a thin stream until a thick sauce is formed, then season with vinegar and lemon juice. If the sauce is too thick, stir in a little broth.
- Cut cold meat into very thin slices and arrange in a fan shape. Cover with the sauce and sprinkle with the remaining capers and cucumber cut into thin strips.
- Let it steep for at least 2 hours before consumption.
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