Chicken topped with tasty tuna topping. A twist on the popular Italian dish, vitello tonnato.
Ingredients
| 1 | Cooked chicken, medium-sized (Main) |
Sauce
| ½ cup | Olive oil |
| 1 | Egg yolk |
| 185 g | Canned tuna, in oil |
| 4 | Anchovy fillets, drained and patted dry |
| 2 Tbsp | Lemon juice |
| ¼ cup | Cream |
| 1 ½ Tbsp | Capers, rinsed and drained |
Ingredients
| 2 Tbsp | Chopped parsley |
| 2 | Lemons, sliced |
| 2 Tbsp | Capers |
| 8 | Pitted black olives |
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Directions
- Remove the skin and bones from the chicken and slice or pull apart the flesh.
- To make the sauce, place all the ingredients — except the capers— in a food processor. Mix until smooth.
- Spoon a small amount onto a serving platter. Arrange the chicken on top. Spoon the remaining sauce on top. Garnish.
