John Myers
Ingredients for 4 servings:
- 600 g chicken breast fillet(s)
- 1 can tuna in its own juice
- 3 tbsp mayonnaise
- 2 egg yolks, boiled
- 3 tbsp balsamic vinegar, lighter
- 2 tbsp lemon juice
- 5 tsp capers
- salt and pepper
- 1 lemon(s)
- some capers
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 50 minutes
Either place the chicken breast fillets in a steamer and season with salt, pepper, and paprika, or let them simmer in hot broth. 30 minutes is sufficient for both options. Then let the meat chill completely in the refrigerator for at least 3 hours. This makes it easier to slice. For the sauce, drain the tuna and puree it with the egg yolk, mayonnaise, 2 teaspoons of capers, and the spices using a hand blender. Then add the remaining capers. Cut the meat into thin slices and arrange on a large plate. Spread the sauce on top and garnish with capers and lemon slices. I like to bake the Turbo Single Baguette from Staubkruemel to serve with this dish. If you want to serve this dish as a main course, it serves 2 people.
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