Chicken dish features sauce made of tuna


September 27, 2006|By Bill Daley | Bill Daley,Chicago Tribune

Chicken Tonnato is a spin on the classic Italian veal dish. It's served chilled, making it a refreshing meal at lunch or dinner. Tonnato is an Italian word derived from tonno, or tuna - which points to the starring role fish has in this dish. Use the best canned tuna you can, preferably Italian and packed in olive oil.

Serve the chicken, sliced, on a mound of salad greens.

Bill Daley writes for the Chicago Tribune, which supplied the recipe and analysis.

Chicken Tonnato

Serves 4 -- Total time: 35 minutes

4 boneless, skinless chicken breast halves

1/4 teaspoon each: salt, freshly ground pepper

1/3 cup dry white wine or chicken broth

4 cups mixed salad greens


1 can (6 ounces) solid-light tuna packed in oil, drained

1 container (6 ounces) plain yogurt

1/2 cup flat-leaf parsley, loosely packed

4 anchovy fillets, drained

1 tablespoon each: capers, lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon freshly ground pepper Bob Fila : Chicago Tribune Chicken Tonnato is served chilled over a bed of lettuce. Chopped tomatoes add a bit of color.

Place the chicken breasts in a microwave-safe dish; season both sides with salt and pepper. Pour wine around the chicken; cover. Microwave on high (100 percent) until cooked through, about 5 minutes. Plunge cooked breasts into a bowl of ice water to cool, about 5 minutes. Place salad greens on plates.

For the sauce, put all the ingredients in a food processor; puree until smooth, about 30 seconds. Taste; adjust seasonings, if necessary.

Slice the chicken; arrange one sliced breast over greens on each plate. Drizzle about 1/4 cup of the sauce over chicken; pass the remainder in a bowl.

Per serving: 313 calories, 9 grams fat, 2 grams saturated fat, 113 milligrams cholesterol, 6 grams carbohydrate, 50 grams protein, 686 milligrams sodium, 2 grams fiber

Menu suggestion

Chicken Tonnato

Salad greens

Italian bread

Lemon sorbet

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