This is a lighter version of the traditional Vitello Tonnato - no veal this time - and a perfectly simple addition to your Easter brunch with friends.
For 4 people take:
- 300g good tuna (jarred or canned).
- 8 tbsp of a fine mayonnaise
- Juice of half a lemon
- Approx. 25 capers, 20 of which are for decoration only
- 3-4 tbsp whole milk
- a dash of salt
- 3-400g cold chicken or turkey breast
Mix 5 capers and all ingredients except the poultry in a bowl and carefully puree everything with a hand blender. Season briefly and add a little more salt or lemon juice if necessary.
Spread the chicken or turkey on a plate and cover everything generously with the tuna sauce. Garnish with the remaining capers and some lemon shavings and parsley.
Serve with fresh baguette and a glass of well chilled Gavi di Gavi.
Buon appetito !