Pollo tonnato recipe
Pollo Tonnato recipe
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|2||chicken breast halves, without bones and skin|
|salt and pepper|
|1 tsp||lemon juice|
|75 g||tuna (1/2 a can)|
|60 ml||olive oil|
|½ bunch(es)||basil, optional|
Wash chicken fillets with cold water, pat dry and set aside.
Chop the onion, celery and carrot, put in a pot. Add bay leaf and about Ĺ litre of water and bring to a boil. Cover pot and simmer for about 15 minutes.
Add some salt and the chicken, and simmer for about 20 minutes. Let the chicken cool in the stock.
Prepare the sauce: Place egg, mustard, lemon juice, salt and pepper in a beaker, add olive oil. Place the hand blender at the base of the beaker, turn on and keep the blender at the bottom for about 10 seconds. Then, slowly, move it up and down until the mayonnaise is mixed properly.
Add tuna and capers, and blend again. If the sauce isnít liquid enough, add some of the vegetable stock. Season with salt and pepper.
Cut chicken into slices, arrange on a platter and cover with the tuna sauce. Put into the fridge.
Before serving, garnish with some capers and some basil, if you like.
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Pollo tonnato recipe
Recipe type: xarchivex
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