Description
Recommended Equipment
- glass jar
- measuring spoons
- immersion blender
- large plate
Ingredients
Units Scale
- 150 grams grilled chicken breast
- 1 tsp capers
- a hand full of arugula salad
SAUCE
- 125 grams canned tuna in water, drained
- 1 tbsp capers
- 2 anchovies
- 3 tbsp mayonnaise
- juice of half a lemon
- 4 tbsp extra-virgin olive oil
- 1 tsp dijon mustard
- salt to taste
Instructions
- In a tall glass jar, add drained tuna and the following ingredients: 1 tbsp capers, 2 anchovies, 3 tbsp mayonnaise, the juice of half a lemon, 4 tbsp olive oil, and 1 tsp Dijon mustard. Then, use an immersion blender to puree everything into a creamy mixture. Season with salt to taste.
- On a large plate, arrange the grilled chicken breast slices overlapping. Spread the tuna cream over the chicken slices, making sure some of the meat is still visible at the edges. Top with 1 tsp capers, grind fresh pepper over it, and place a handful of washed arugula in the center. Best served immediately or stored in the refrigerator until ready to eat.
Notes
The calorie information may vary depending on the product used, country and region.
- Cook Time: 10 min