2 lbs. chicken (if boneless, else more)
1 onion, 1 carrot, 1 parsnip, celery optional
2 egg yolks
Juice of 2 lemons or limes
1/2 to 1 cup olive
8 oz. tuna
Chicken or vegetable
Dice and sautee vegetables, add the chicken and cover with water
and wine (the more wine, the tastier!), add salt and pepper, bring to
a boil and and simmer it for an hour (less if you use small pieces). Let the chicken cool off in the broth.
Prepare a mayonnaise: Have the ingredients at room temperature so
it doesn't fall apart. Beat the egg yolks until they are foamy, add lemon
juice, salt and pepper. Slowly add the olive oil - blend a small portion
with the egg yolk mixture, then proceed with the next small portion and
so on until it has the desired firm consistency. Have a taste - this
is very rich!
Puree tuna, anchovies, most of the capers, and just enough broth
to achieve a creamy consistency (use a blender to make your life easier).
Mix with the mayonnaise. Have a taste again - mmmh!
Cut the chicken into thin slices. Cover the bottom of a dish with
the sauce, add a layer of chicken and proceed with layers until all is
used up. Finish with a saucy layer and sprinkle more capers over it. Have
a taste - no, leave some for later!
Cover and chill in the refrigerator before serving.