I'm a little late to the game as this is a summertime dish but I could not wait until next Summer to post! This dish is originally from Piemonte, and should really be made with veal and called "Vitello Tonnato", but given how expensive veal is I opted for making it with chicken, and it's just as good!
This dish is composed of two main flavors, the light and poached chicken (or veal) and a thick and flavorful tuna sauce. I know it sounds weird, tuna and chicken, but it's actually really delicious. It's usually served as an appetizer and VERY thinly sliced. I cut mine a little too thick, actually, but I wanted a little more substance as I was eating it as my main dish! Chicken Tonnato should be served chilled, or at room temperature. It's also really great the next day, as the chicken has had time to really soak in the sauce.
1.5 lbs chicken breasts (sliced thinly)
1 large can tuna in olive oil, drained
1/2 cup mayonnaise
3 anchovy fillets
1 tbs capers + additional for garnish
2 tbs fresh lemon juice
chopped parsley for garnish
In a large pot, bring enough water to cover the chicken breasts to a boil. Add chicken and poach at a light simmer for 18 minutes. Remove from heat, and let the chicken cool in the water for 30 minutes. Drain the chicken and cool in refrigerator
In a food processor, combine tuna, mayonnaise, anchovy's, capers and lemon juice until smooth. Adjust seasonings
Once the chicken is chilled, cut diagonally into desired thickness (1/4-inch slices are ideal)
Transfer to a platter and cover with tuna sauce. Serve with chopped parsley and capers
In the pot of boiling water, feel free to add onions and herbs or whatever you'd like to additionally season it. This is optional as the tuna sauce is very flavorful. Also, feel free to use veal instead of chicken if you really want the authentic recipe.
Need more chicken in your life? Take a look at my Chicken Saltimbocca recipe!