I rarely bother with fussy cooking and have little patience for mastering every sauce Julia Child ever imported, even though I'm aware that I probably should. So I surprised myself the other day when I decided to make the classic Italian tuna sauce to dress up our skinless, boneless, thin sliced chicken breasts.
And you know, it really was good! Nothing like a little protein atop of some protein for dinner. This sauce involves no roux, no rendered fat, no whisking. It's incredibly easy to prepare and is delicious either hot (caldo) or cold (freddo).
This is a variation on the sauce in the Vitello Tonnato Freddo recipe in The Silver Spoon cookbook.
7 oz canned tuna in oil, drained
3 canned anchovy fillets in oil, drained
2 tbsp capers, drained and rinsed
2 hard boiled egg yolks
3 tbsp olive oil
2-3 tbsp chicken or vegetable broth
juice of 1 lemon, strained
1. Put the tuna, anchovy fillets capers and egg yolks into a food processor and process until smooth.
2. Stir in the olive oil, the stock and the lemon juice.
3. Serve over grilled chicken breasts, roast vegetables or baguette toasts.