Bring soup and wine to a boil in a high frying pan. Add chicken, reduce heat, simmer at lowest temperature for forty minutes. Remove the pan from the plate, cool the chicken in the broth.
Take out chicken, cut into 3 mm thick slices, spread out on a plate.
For the sauce: Mix egg yolks with mustard, salt and pepper in a baking bowl. Add oil drop by drop, stirring with a whisk until thick. Gradually stir in remainder. Finely grind the tuna and anchovy fillets with the broth, mix into the mixture, season the sauce, pour over the chicken, cover and leave to cool for about an hour.
Before serving, evenly distribute the capers and onions on top.
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