Tuna sauce on chicken? Sure, it’s tonnato
Veal tonnato is a traditional summertime dish in Italy. Hailing from the Piedmont region, it’s made with the unlikely combination of cold, sliced veal topped with a smooth, cold tuna sauce. My husband loves the dish because it brings back memories of sunny days spent on the Mediterranean coast.
I substitute chicken breasts for the veal. It’s best served al fresco on a warm day, accompanied with a quality chilled pinot grigio.
For advance preparation, the chicken can be poached the day before serving and stored in the refrigerator, well-sealed, along with the broth mixture. The sauce can be prepared a day in advance and stored, airtight, in the refrigerator. Assemble and garnish just before serving.
Buon appetito.
Chicken Tonnato Yield: 6 servings INGREDIENTS
1 tablespoon olive oil 1stalk celery, thinly sliced 1⁄2 medium onion, thinly sliced 1⁄2 cup dry white wine 6chicken breasts, boned and skinned 1⁄2 cup drained, canned tuna, olive oil-packed preferred 1 tablespoon Dijon-style mustard 1 tablespoon capers, drained 4 anchovy fillets 1 tablespoon fresh lemon juice 1⁄3 cup extra-virgin olive oil 1tablespoon minced lemon zest Salt and pepper, to taste 1⁄2 cup mayonnaise Garnish: drained capers Optional garnish: baby lettuce, frisee (curly endive), cherry or teardrop tomatoes
DIRECTIONS
1: Heat oil on medium-high heat in a deep skillet or Dutch oven large enough to hold the chicken in a single layer (but don’t put chicken in yet). Add celery and onion; reduce heat to low and cover. Cook 10minutes. Add wine and cook 2minutes. Add chicken in a single layer. Cover and cook until chicken is thoroughly cooked, about 18-25minutes. Cooking time will vary depending on the size of the chicken breasts. Let cool in broth mixture; refrigerate in the broth mixture.
2: In a food processor fitted with the metal blade, combine tuna, mustard, 1 tablespoon capers, anchovies, lemon juice, olive oil, lemon zest, salt and pepper. Process until smooth, about 1minute. Add mayonnaise; pulse 3-4times to blend. Taste and adjust seasonings if needed. Refrigerate.
3: Remove chicken from broth; cut each breast into 3⁄8-inch crosswise slices. Arrange each breast on a dinner plate, spreading the slices out like a fan. Drizzle sauce over the top. Garnish with drained capers. If desired, place some greens on the side and garnish with tomatoes.