Canned tuna sauce over poached, skinless chicken breasts? Who knew! I was hesitant to try this recipe but when I took my first bite, my eyes got big with an unexpected surprise – WOW. Delicious. Jacques Pépin has done it again! He poaches the chicken in a vegetable broth and slices it; the sauce is made in a food processor with tuna, anchovies, mustard, and lemon; and served over a bed of undressed arugula. The bonus is that you can serve the flavorful poaching liquid as a first course soup! Use any leftovers to make an unusual and delicious sandwich on toasted bread with a slice of tomato. You can find this amazing recipe here.