Chicken Tonnato (Lightened & Brightened) - cooking recipe

Ingredients

16 ounces chicken breasts (4 oz each, skinned & boneless)
1 small onion (sliced)
1 bay leaf
4 black peppercorns
1 1/2 cups chicken stock
1 (7 ounce) can tuna (packed in brine, drained well)
3 tablespoons low-fat mayonnaise
3 tablespoons lemon juice
1 red bell pepper (cut in thin Julienne strips)
48 small capers (well-drained)

Preparation

Put chicken breasts in a lrg saucepan in a single layer. Add onion, bay leaf, stock & peppercorns. Bring to a gentle boil, reduce heat, cover & simmer for about 12 min, or till tender.
Turn off heat, allow chicken to cool in the stock & then remove w/a slotted spoon. Slice ea chicken breast in medallions, but keep ea intact to be plated individually when served. Set aside.
Boil stock till reduced to approx 5 tablespoons Strain thru a fine sieve & allow to cool.
Put tuna, mayonnaise, lemon juice + 3 tbsp of the reduced stock into a blender or food proc & puree till smooth. (I will use my immersion blender for this step).
Stir in enough of the remaining stock to reduce the sauce to the thickness of double cream & spoon equally over ea chicken breast.
Arrange strips of red bell pepper in a lattice pattern over ea breast. Put a caper in the center of ea square. Chill in fridge for at least 1 hr & serve cold w/a mixed green salad that includes cherry tomatoes for color.