2 cooked chicken breasts
1 x 200g can tuna steak in water, drained
5 tbsp mayonnaise
1-2 tbsp milk
2 tsp small capers, plus a few extra
2 anchovy fillets
Juice of 1/2 small lemon
A whole nutmeg
Chopped parsley, to serve
1. Skin the chicken breasts, slice thinly and arrange on a plate.
2. In a food processor, whiz together the tuna, mayonnaise, 1 tbsp milk, capers, anchovy fillets, lemon juice and a grating of nutmeg. The sauce should be a thick pouring consistency – add a drop more milk if necessary.
3. Spoon the sauce over the chicken and sprinkle with a few extra capers and the chopped parsley. Serve with rocket salad and country-style bread, with the extra sauce alongside.