100g finely chopped onion
Olive oil to taste
1 Peruvian breast (approximately 1 1/2 kg)
300g canned tuna
100g anchovy fillets in salt, rinsed
2 lime wedges, cut into pieces
Salt and black pepper to taste
1 bouquet garni (see note)
3/4 cup + 1 tablespoon white dry wine
3/4 cup + 1 tablespoon chicken broth
1 cup mayonnaise
Capers to taste
100g finely chopped onion
Olive oil to taste
1 Peruvian breast (approximately 1 1/2 kg)
300g canned tuna
100g anchovy fillets in salt, rinsed
2 lime wedges, cut into pieces
Salt and black pepper to taste
1 bouquet garni (see note)
3/4 cup + 1 tablespoon white dry wine
3/4 cup + 1 tablespoon chicken broth
1 cup mayonnaise
Capers to taste
1
Sauté the onion in olive oil and set aside
In the same pan, add the Peruvian breast and cook thoroughly on all sides
Add the tuna and anchovy fillets
Include lime wedges, salt, black pepper, and bouquet garni
Add a bit of onion
Add white wine and chicken broth
Cook for an hour and a half over medium heat, then let it cool inside the pan
2
Remove the Peruvian breast and blend the glaze without the bouquet garni
Mix with mayonnaise
When serving, slice the meat thinly, arrange in a fan shape on the plate, and top with the glaze
Sprinkle capers.
