Pollo Tonnato
Serves: 4 as main dish, 6-8 as appetizer
Preparation time: 30 min.
A twist of the famous classic "Vitello Tonnato", a light summery dish and an ideal choice for a party. Poached and chilled chicken breast, turned into a feast with a creamy tuna sauce to go with it. A crusty bread to mop the sauce and a fresh green salad is all you need with it.
Ingredients
Chicken Breast
- 125ml (1/2 cup) dry white wine
- juice of 1 lemon
- 1 celery stalk, coarsely chopped
- 1 small carrot, coarsely chopped
- 1 scallion stalk, coarsely chopped
- 2 whole, boneless chicken breast, split in half
- salt and freshly ground pepper
- 2 tbsp capers, rinsed and drained (optional)
- juice of 1 lemon ( optional)
Tonnato (Tuna) Sauce
- 250 gr (1 cup) tuna fish, drained
- 5 anchovy fillets, rinsed and drained
- 250 ml (1 cup) mayonnaise, homemade preferably
Preparation:
In a saucepan, combine the wine, lemon juice, chopped celery, carrot and scallions. Add about 3 cups (750ml) or enough water to saucepan to keep chicken covered. Bring to a boil, and quickly reduce it to a simmer. Poach chicken breasts for 8-10 minutes. Let them cool in the poaching liquid. Drain. Set it aside.
Process the drained tuna with the anchovies. Add mayonnaise and mix until well blended. Taste for salt and pepper. Add capers and lemon juice (optional). Makes about 1 1/2 cup (375 ml) sauce.
Serve poached chicken breasts with Tonnato sauce.