Cold Chicken with Tuna Caper Sauce — Pollo Tonnato
A summer Piedmontese cousin of vitello tonnato — poached chicken breast sliced thin and served cold under a creamy tuna-and-caper sauce of mayonnaise, tinned tuna, anchovy, lemon, and capers, finished with parsley.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve the carrots and celery. Peel the onion and stick with 2 cloves. Mince the anchovies. Drain the tuna and capers. Chop the parsley. Measure all ingredients and have ready.
Simmer
Place chicken breasts in a large saucepan with carrots, celery, clove-stuck onion, bay leaves, peppercorns, and salt. Cover with 1200ml cold water. Bring to a bare simmer over medium heat—do not boil. Skim foam. Reduce to lowest setting, cover, poach 16–18 minutes until chicken reaches 70°C and feels firm but yielding.
Rest
Lift the chicken into a bowl of cold water for 2 minutes to stop cooking. Drain, pat dry, and refrigerate while making the sauce.
Build
Combine drained tuna, mayonnaise, anchovies, 2 tbsp capers, egg yolks, lemon juice, Dijon, and black pepper in a processor. Blend until smooth. With motor running, drizzle in olive oil to emulsify. Sauce should be thick and spoonable. Adjust with lemon juice to taste.
Slice and plate
Slice chilled chicken across the grain into 3–4mm slices. Spoon a thin sauce layer onto two plates. Lay chicken slices in slight overlap on each plate. Spoon sauce generously over chicken. Scatter remaining capers and parsley. Lay arugula leaves alongside, tuck in lemon wedge. Serve immediately or chill 30 minutes.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.