Pollo Tonnato

Chicken in tuna fish sauce


4 chicken breasts boned and sliced thinly

1 onion peeled and sliced

1 bay leaf

Strip of lemon peel


Freshly ground black pepper

300 ml white wine                        ½ pint white wine


2 egg yolks or 1 whole egg

Juice of a lemon

300 mls olive oil              ½ pint olive oil

Freshly ground black pepper

1 15 ml spoon of capers   1 tablespoon capers

1 200 gm tin of tuna         1 7oz. tin of tuna

4 anchovy fillets

This is a variation on the classic Piemontese recipe, Vitello Tonnato, which uses a large piece of cooked veal – the veal is sliced while still hot and then masked with the strongly flavoured tuna sauce.

1)      Put the chicken breasts into a shallow pan with the onion, bay leaf, lemon peel, salt and pepper to taste, and the wine. Cover and cook gently for about 10 minutes until the chicken is tender.

2)      Meanwhile, to make the sauce: beat the egg yolks with the lemon juice. Gradually whisk in the oil, in a fine trickle, as if making a basic mayonnaise. Put the mayonnaise into the liquidizer, together with the capers, tuna fish, anchovy fillets and pepper to taste. Blend until smooth or you can leave the sauce with some texture as we did in class by just mixing in the finely chopped capers and anchovies.

3)      Put the drained chicken breasts on to a serving dish. Thin the tuna sauce to a coating consistency with a little of the chicken cooking liquid. Spoon the sauce over the chicken breasts while they are still warm.

4)      Chill for 4 hours, or overnight if preferred. Garnish with capers, anchovy fillets and parsley if you wish.


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