Chicken breast with tuna sauce

Ingredients for 8 servings:

• 6 boneless, skinless chicken breasts
• 1 liter of water
• 1 bunch soup greens, cleaned
• 1 onion(s)
• 1 bay leaf
• 1 chili pepper(s)
• 1 can of tuna in water
• 4 anchovy fillets
• 3 tbsp capers
• 4 gherkins
• 2 eggs, hard-boiled, the yolks
• 200 ml olive oil
• 1 tbsp wine vinegar
• 4 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 45 minutes

Chicken Tonnato

Make a broth from approximately 1 liter of water, the cleaned soup vegetables, onion, bay leaves, salt, and pepper. Cook the chicken breasts in it until cooked and then let cool. Reserve the broth. For the sauce, tear the drained tuna into pieces. In a bowl, puree 50 cc of the (cold) cooking broth, the tuna, anchovy fillets, 2 tablespoons of capers, and 2 finely chopped gherkins using a food processor (or in a blender). Press the cooked egg yolks through a fine sieve and mix in. Carefully season with salt and pepper. While blending with a food processor, add the oil in a thin stream until a thick sauce forms, then season with vinegar and lemon juice. If the sauce is too thick, stir in a little more broth. Cut the cold meat into very thin slices and arrange in a fan shape. Cover with the sauce and sprinkle with the remaining capers and thinly sliced ​​gherkins. Let it marinate for at least 2 hours before serving.