This is originally made with veal but works just as well with chicken, which everyone loves. Cook this for a family meal - it looks great too.


  • 4 chicken breasts, poached

  • For the dressing

  • 125g tuna in good oil eg Ortiz

  • 2 anchovy fillets

  • 1 tbsp lemon juice

  • 2 tsp horseradish cream

  • 1 tbsp tiny salted capers, rinsed

  • 100 ml light mayonnaise eg Hellmans

  • 1 tsp tomato puree

  • 60ml light chicken stock

  • To serve

  • 1 cucumber, unpeeled

  • 1 tbsp tiny salted capers, rinsed

  • 1 tomato, diced

  • 2 tbsp mustard cress


  • 1.

    Place the tuna, anchovies, lemon juice, mayonnaise, tomato puree, horseradish and half the capers into a blender or food processor and whiz to a puree.

  • 2.

    Add the stock by the tablespoon, whizzing, until you have the consistency of a yogurt.

  • 3.

    Refrigerate until you are ready to serve.

  • 4.

    Slice the cucumber lengthways into fine shavings and arrange on a big serving platter.

  • 5.

    Slice the chicken on the diagonal and arrange in a single layer. Spoon the sauce over the chicken and scatter with the remaining capers, diced tomato and leaves.

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