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This is originally made with veal but works just as well with chicken, which everyone loves.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.
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.
Add the stock by the tablespoon, whizzing, until you have the consistency of a yogurt.
Refrigerate until you are ready to serve.
Slice the cucumber lengthways into fine shavings and arrange on a big serving platter.
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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