6 2008-07-24T00:01:21+01:00 Turn some leftover cold meat into a delicious feast! 81 Serves 4 * [[125g]] [[canned fish|tuna]] in good oil (e.g Ortiz) * 2 anchovy fillets * 1 tablespoon lemon juice * [[100ml]] light [[mayonnaise]] * 2 teaspoons horseradish cream * 2 tablespoons tiny salted capers, rinsed * Up to [[60ml]] light chicken [[stocks|stock]] * 1 cucumber, unpeeled * Leftover meat e.g. cooked chicken or rare roast beef * 1 tomato, diced * 2 tablespoons [[herbs|flatleaf parsley]] (or mustard cress) # To make the sauce, place the tuna, anchovies, lemon juice, mayonnaise, tomato puree, horseradish and half the capers into a blender or food processor and whiz to a puree. Add the stock by the tablespoon, whizzing, until you have the consistency of a thick pouring custard. Refrigerate until you are ready to serve. # Slice the cucumber lengthways into fine shavings and arrange on a big serving platter. # Slice the chicken on the diagonal (or the rare roast beef finely) and arrange in a single layer or overlapping on a large platter. Spoon the sauce over the chicken and scatter with the remaining capers, diced tomato and parsley. This silken, briny, creamy tuna sauce is quite addictive – and equally good spooned over thick slices of rare roast beef, or, as in Italy, poached veal. If you have a glut of summer tomatoes, that’s perfect, too. This serving does one big platter. false true false false false true false false false 3.0 5639 16917.0 2 Related recipes false approved jill@lovefoodhatewaste.com 1b902150de472387 6 false Jill Dupleix When they're cooked down, they're put through a strainer to remove skins and seeds, and reduced further until almost all of the moisture has evaporated. Usually a recipe will call for a tablespoon or two, just enough to enrich a beef stew, for instance, or to deepen the flavour of a sauce made with fresh tomatoes. 33 Tomato puree Concentrate made from paste type tomatoes that have high pectin content.