Ingredients
– 4 skinless chicken fillets
– 1 190 g can of tuna in brine
– 2 portions of Laughing Cow
– 1 lime
– 6 sprigs of chives
– 1 drizzle of peanut oil
– Fine salt and freshly ground pepper
Preparation
- Preheat the oven to 200°C. In a frying pan, with the peanut oil, sear the chicken fillets for 2 minutes on each side, without browning.
Place the fillets in a dish and bake for 10 minutes. - Meanwhile, pour the tuna and broth from the can into a blender or tall container. Add the two servings of Laughing Cow and the juice and zest of one lime. Blend (blender or food processor), taste and adjust seasoning.
- Let the chicken fillets cool, cut thin strips on the bias.
Arrange them in a rosette on each plate and top with Tuna and Laughing Cow sauce. Sprinkle with chopped chives.
You can accompany this dish with salad or green beans for example.
