"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.
Martha Stewart Living, June 1997
- 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
- 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.
- 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.
- Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce
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