1 box of Chicken Chunks
1 tbsp. of vegetable oil
6 cherry tomatoes, halved
1 small bag of rocket and / or 1 bunch basil
Pine nuts, toasted (optional)
1 tbsp. of balsamic vinegar
For the Tuna mayonnaise:
1 box of The Vegetarian Butcher Fish Free Tuna
3 tbsp. fresh sour (egg-free) mayonnaise
1 tbsp. capers
2 tbsp. lemon juice
Fry the chicken in olive oil over a medium heat until the Chicken Chunks are slightly golden brown. Let it cool.
Place the ingredients for the tuna mayonnaise in a blender and mix until smooth.
Put a few tablespoons of the tuna mayonnaise in the middle of a plate and spread it out with the back of the spoon. The mayonnaise does not cover the plate, it should be in a circle in the centre of the plate about 5mm (0.2 inches) thick and just large enough to form a base for the other ingredients. Distribute the chicken, the tomatoes and rocket or basil leaves (tear large leaves by hand) over the tuna mayonnaise. Add the toasted pine nuts if desired.
Drizzle some drops of olive oil around the food. Drop the balsamic vinegar into the oil to give a nice visual effect. Serve with bread sticks in a tumbler.