Chicken, Tomato And Avocado Salad With Tuna Sauce recipe
ingredients
14 oz (400 g) boneless chicken breasts
1 lemon
3 1/2 fl oz (100 ml) chicken stock
2 fl oz (50 ml) dry white wine
4 ripe tomatoes
2 ripe avocadoes
4 oz (120 g) tender shoots asparagus chicory
1 lemon
3 1/2 fl oz (100 ml) chicken stock
2 fl oz (50 ml) dry white wine
4 ripe tomatoes
2 ripe avocadoes
4 oz (120 g) tender shoots asparagus chicory
For the tuna sauce:
4 1/2 oz (130 g) tinned tuna
1 egg
1/2 tsp mustard
7 fl oz (200 ml) light olive oil
2 tbsp lemon juice
dash Worcester sauce
2 tbsp white wine vinegar
3 fl oz (80 ml) dry white wine
1 tbsp capers, finely chopped
1 egg
1/2 tsp mustard
7 fl oz (200 ml) light olive oil
2 tbsp lemon juice
dash Worcester sauce
2 tbsp white wine vinegar
3 fl oz (80 ml) dry white wine
1 tbsp capers, finely chopped
Garnish with:
chopped capers
basil leaves or parsley
basil leaves or parsley
method
1. Season the chicken breasts with salt and freshly ground pepper and sprinkle with a little lemon juice on both sides. Leave to marinate for 10 minutes, then arrange in a single layer in a non-stick frying pan, add the stock, the first 2 fl oz (50 ml) dry white wine and cover.
2. Barely simmer over a very low heat for 3 minutes, turn them and simmer for 3 minutes more; test to see whether they are done by inserting the point of a sharp knife deep into the thickest part; if the juice comes out at all pink, cook for another minute on each side.
3. Transfer the chicken to a chopping board and leave to cool. Make the sauce: break the whole egg into the blender, add the mustard and a pinch of salt. Process at high speed, gradually drizzling in the olive oil through the hole in the blender lid. Within about 2 minutes the mayonnaise will be thick and pale.
4. Add scant 2 tbsp lemon juice, the Worcester sauce, 2 tbsp wine vinegar, the white wine and the drained tuna. Process until a very smooth, much thinner sauce is formed. Add a little salt if necessary and plenty of freshly ground pepper to taste. Pour the sauce into a sauceboat or bowl.
5. Stir in two-thirds of the finely chopped capers, reserving 1 tsp. Shortly before serving the salad, cut the chicken breasts into thin, diagonal slices. Rinse and drain the asparagus chicory; cut into short lengths. Wash and dry the tomatoes, cut lengthwise in half and then slice each half.
6. Fan out some of these slices on the side of each plate furthest away from you, slightly overlapping. Cut the avocadoes lengthwise in half, remove the stone, peel and slice the halves lengthwise; fan out these slices in turn, allowing them to overlap the tomato slices slightly and overlap each other.
7. Finally, arrange the chicken slices and the asparagus chicory in the same way, slightly overlapping the avocado slices, on the side of the plate nearest you. Spoon plenty of tuna sauce over the chicken and asparagus chicory. Garnish with the remaining chopped capers and the basil.
2. Barely simmer over a very low heat for 3 minutes, turn them and simmer for 3 minutes more; test to see whether they are done by inserting the point of a sharp knife deep into the thickest part; if the juice comes out at all pink, cook for another minute on each side.
3. Transfer the chicken to a chopping board and leave to cool. Make the sauce: break the whole egg into the blender, add the mustard and a pinch of salt. Process at high speed, gradually drizzling in the olive oil through the hole in the blender lid. Within about 2 minutes the mayonnaise will be thick and pale.
4. Add scant 2 tbsp lemon juice, the Worcester sauce, 2 tbsp wine vinegar, the white wine and the drained tuna. Process until a very smooth, much thinner sauce is formed. Add a little salt if necessary and plenty of freshly ground pepper to taste. Pour the sauce into a sauceboat or bowl.
5. Stir in two-thirds of the finely chopped capers, reserving 1 tsp. Shortly before serving the salad, cut the chicken breasts into thin, diagonal slices. Rinse and drain the asparagus chicory; cut into short lengths. Wash and dry the tomatoes, cut lengthwise in half and then slice each half.
6. Fan out some of these slices on the side of each plate furthest away from you, slightly overlapping. Cut the avocadoes lengthwise in half, remove the stone, peel and slice the halves lengthwise; fan out these slices in turn, allowing them to overlap the tomato slices slightly and overlap each other.
7. Finally, arrange the chicken slices and the asparagus chicory in the same way, slightly overlapping the avocado slices, on the side of the plate nearest you. Spoon plenty of tuna sauce over the chicken and asparagus chicory. Garnish with the remaining chopped capers and the basil.
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