Pollo Tonnato

A light summer antipasto (appetizer), Italian style.

3 chicken breasts

½ quart (5dl) vegetable broth

1 small onion, skin removed, cut in half

1 carrot, chopped

2 bay leaves

2 egg yolks, fresh

2 tbs lemon juice, fresh

6 tbs sunflower oil

1 can of tuna fish (in salt water)

2 tbs capers

1tbs capers for decoration

pepper

Bring to a boil the broth with onion, carrot, bay leaves, add the chicken breasts and reduce the flame.

Let it simmer at very small flame for about 20 min.

Mix the egg yolk in a small bowl with the lemon juice.

Very slowly drip the sunflower oil while whisking into the egg yolk. This should give a type of mayonnaise.

Strain the water off the tuna and make it into small pieces.

Strain the capers.

Add the tuna and capers to the mayonnaise and blend it with a blender into a smooth sauce.

Remove the chicken breasts from the broth and slice it diagonal into thin pieces.

Place the pieces fan-like on a flat serving plate and pour the sauce over it and sprinkle some capers for decoration.

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