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Chicken meat with tuna sauce/Chicken Tonnato

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Adjust Servings:
Куриное филе:
4 половинки Chicken breast небольшие
1 шт Onion средняя
1 шт Carrot средняя
100 г Celery root
1 чл Salt
1/4 чл Grounded black pepper
1,25 л Water
3 Anchovy fillets
150 г Canned tuna 1 банка
1 шт Yolk
1 ст л Dijon mustard без горки
1 ст л Lemon juice
1/4 чл Salt
100 ml Extra Virgin olive oil
1 стл Capers
горсть Arugula
1 tsp Extra Virgin olive oil
to taste Salt
to taste Balsamic vinegar

Chicken meat with tuna sauce/Chicken Tonnato

  • 30 min
  • Serves 4
  • Medium


  • Куриное филе:

  • Соус:

  • Serving:



You probably know Vitello Tonnato, the classic Italian appetizer of veal with tuna sauce! I love it! Today we will make a variation on the topic of this dish with chicken. It turns out very tasty!

The chicken fillets are boiled in such a special way to stay tender and juicy, and the sauce is made using canned tuna, anchovies, olive oil, and egg.

Try it, it’s delicious!

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To make the chicken fillet cooked, but remain soft, juicy and tender, prepare it as follows.
Cut the onion in half rings, carrots and celery in small cubes. Pour water in a medium saucepan, add vegetables, salt and pepper, bring them to a boil and cook them for 5 minutes at a low boil. Now add the chicken fillets. (Cooking time is calculated for small halves of fillets. If you have large fillets, you need to increase the time of boiling). Bring the broth to the boil again, cook it for 1 minute (low boil), turn it off, put the lid on and let it stand for 20 minutes.

During this time, the fillet will just cook completely but will remain tender. At the end of the time, you can cut one fillet and check, it should be white inside, not pink. If it's pink, then bring it back to the boil, turn it off and let it stand for a while longer but usually, you don't need to.


While the fillet is standing, you can make the tuna sauce. Take tuna in its own juice, but tuna in oil will work just fine as well.

You can use raw egg yolk or pasteurize it beforehand, or you can use boiled egg yolk or even a whole hard-boiled egg (as in the classic Vitello Tonnato).

Put all the ingredients of the sauce in a blender and blend to a smooth paste. At first, the paste will be quite thick. First add the juice from the tuna, mix it, if more liquid is needed, add the broth in which the filet was boiled by the spoonful. Bring the sauce to the desired consistency, season it with more salt, if necessary.


Take the fillets out of the broth, let them cool a little, cut them into thin slices and put them on a large serving plate. Pour the tuna sauce next to it. Sprinkle with capers.
Season the arugula with olive oil and salt, mix it up, lay it on top of the meat and sauce, drizzle with balsamic.

Bon Appetit!

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