Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Let it steep for at least 2 hours before consumption.