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Chicken Tonnato

"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The tuna is blended with capers, olive oil, and lemon juice to make a rich, flavorful sauce that is traditionally served with veal cutlets. The sauce can also be served chilled over room-temperature chicken.

  • servings: 4
Photography: GENTL & HYERS

Ingredients

  • 1 tablespoon olive oil
  • Two 12-ounce chicken breasts, boned and halved

For the Garnish

  • 1/2 cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 4 cups arugula leaves (1 large bunch)

For the Sauce

  • 1 small carrot, peeled and finely chopped
  • 1 rib celery, strings removed and finely chopped
  • 1 small onion, peeled and finely chopped
  • 1 medium clove garlic, finely chopped
  • 1 cup dry white wine
  • 3 fresh sage leaves
  • 1 sprig rosemary
  • 1/2 tablespoon capers, drained
  • One 6-ounce can light tuna, drained of oil

For the Seasoning

  • Salt and freshly ground pepper, to taste

Directions

  1. Step 1

    Heat oven to 425 degrees. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium low; cook 5 to 6 minutes.

  2. Step 2

    Add wine, and bring to boil. Stir in the herbs, capers, and tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board.

  3. Step 3

    Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce

Source
Martha Stewart Living, June 1997

Reviews (1)

  • 16 Jan, 2013

    Wonderful dish! I made this for Christmas eve...it was perfect for a hot eve in Melbourne, Australia!