Recipe is long but easy. Calls for processor but mixer would/will work.
1 Large egg
1 tsp. fresh lemon juice
1 tsp. red wine vinegar
1 tsp. Dijon Mustard
1 tsp. salt
1½ cups oil (Safflower mixed with 3 Tbsp. Olive Oil)
1 small onion, peeled
1½ cups mayonnaise
1 7-oz can tuna in olive oil, drained
3 flat anchovy fillets, rinsed and pat dry
3 Tbsp. lemon juice
3 Tbsp. capers, drained
⅓ to ⅓ cup Turkey broth (distilled with water if strong) (*I omit this this - sauce would be too thin)
½ cup parsley (¼ cup minced)
POACHED CHICKEN BREASTS: Sliced Turkey can be used, but I find it easier to use boned, skinned chicken breasts halves. Sauce recipe ample for 10 halves. I follow Julia Child's basic recipe. Rub chicken lightly with lemon juice and sprinkle with salt and white pepper. Preheat oven to 400 degrees. Put 6 Tbsp. butter in shallow roasting pan. Heat till foaming. Roll chicken in hot butter, spread out in pan. Lay sheet of waxed paper over chicken. Return to oven and bake about 10 to 12 minutes. Meat is done when its springy to touch. (Julia says 6+ minutes - but I find it takes a big panful longer). Chill and slice in half (3/8" thick - slice lenthwise) BASIC MAYONNAISE: Steel knife: Combine egg, lemon juice, vinegar, mustart, salt, pepper and 3 tbsp. of the 1/2 cups oil in work bowl. Let machine run until mixture is thickened. With machine still running, begin adding oil in thin steady stream through feed tube until mayonnaise thickens. Add remaining oil more quickly. Adjust seasoning to taste. This mayonnaise will keep in refrigerator for 2 weeks. TONNATO SAUCE: If you are preparing this sauce immediately after making mayonnaise, the mayonnaise may be left in work bowl and all remaining sauce ingredients can be added to it. Steel knife: Drop onion through feed tube with machine running. Add remaining ingredients and combine using on/off turns, then let machine run for about 5 seconds. (Makes delicious dressing for fresh vegetables). ASSEMBLY: Arrange sliced Chicken (or Turkey) on platter. Spread sauce over both sides of clices. Stack slices then over with light coating of sauce. Chill overnight. (Allow 1/2 breast (2 slices) per serving. Serve with plain cold parslied rice. Rice is good cooked in chicken broth.