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Chicken with Tuna

1 kg. chicken white meat
400 g. mayonnaise
300 g. canned Tuna
100 g. olive oil

Boil the chicken meat and let it cool. Cut into thin slices. Ground the Tuna with a fork; add the mayonnaise and olive oil and mix into one. Put some of it onto the bottom of a bowl, then a layer of meat and so on.

Leave in refrigerator for 24 hours to allow the meat to take in the flavor. (You can use turkey and add to the Tuna some anchovies.)

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