Chicken Tonnato is a classic Italian dish that is typically made with cooked chicken, canned tuna, and a mayonnaise-based sauce. While delicious, this traditional version can be quite heavy due to the high fat content in mayonnaise. If you're looking for a lighter way to enjoy this classic dish, there are some simple substitutions you can make to lighten up the recipe without sacrificing any flavor.
Here are our top 7 tried and tested recipes!
CHICKEN TONNATO
"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium low; cook 5 to 6 minutes.
- Add wine, and bring to boil. Stir in the herbs, capers, and tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board.
- Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce
CHICKEN TONNATO (LIGHTENED & BRIGHTENED)
From the *Best Ever Chicken* cookbook edited by Linda Fraser & the intro says "This low-fat version of the Italian dish *Vitello Tonnato* is garnished w/fine strips of red pepper instead of the traditional anchovy fillets." The pic of the finished product was stunning & IMO this recipe works equally well as a luncheon entree for 4, starter course for 8 or dinner main-course if served w/bread &/or a veggie side dish of choice. (Time does not include cooling or chilling time). *Enjoy* !
Provided by twissis
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken breasts in a lrg saucepan in a single layer. Add onion, bay leaf, stock & peppercorns. Bring to a gentle boil, reduce heat, cover & simmer for about 12 min, or till tender.
- Turn off heat, allow chicken to cool in the stock & then remove w/a slotted spoon. Slice ea chicken breast in medallions, but keep ea intact to be plated individually when served. Set aside.
- Boil stock till reduced to approx 5 tablespoons Strain thru a fine sieve & allow to cool.
- Put tuna, mayonnaise, lemon juice + 3 tbsp of the reduced stock into a blender or food proc & puree till smooth. (I will use my immersion blender for this step).
- Stir in enough of the remaining stock to reduce the sauce to the thickness of double cream & spoon equally over ea chicken breast.
- Arrange strips of red bell pepper in a lattice pattern over ea breast. Put a caper in the center of ea square. Chill in fridge for at least 1 hr & serve cold w/a mixed green salad that includes cherry tomatoes for color.
Nutrition Facts : Calories 316.9, Fat 14.1, SaturatedFat 4, Cholesterol 94.1, Sodium 220.7, Carbohydrate 7.7, Fiber 0.9, Sugar 3.7, Protein 38
LIGHTENED-UP CHICKEN PICCATA
Piccata is a classic preparation for chicken, but can be heavy on your diet as it's a butter and wine-based sauce. This lighter version saves you calories by adding the zip of white wine with a tiny bit of vinegar to finish (as opposed to a cup or more simmered down), and getting the most of 1 tablespoon of butter by swirling it into the sauce at the end.
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
- Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
- Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired.
Nutrition Facts : Sugar 0 grams, Protein 25 grams, Carbohydrate 4 grams, Sodium 326 milligrams, Cholesterol 80 milligrams, SaturatedFat 3 grams, Fat 9.5 grams, Calories 207
TONNATO SAUCE
I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 7 mg, Fat 12 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 192.6 mg, Sugar 0.2 g
CHICKEN TONNATO WITH CHICKEN BROTH
Jacques Pépin: Fast Food My Way, 2004. This was on the TV on the hospital, when I saw it, and I couldn't wait to get back home to try it. It was simply wonderful!
Provided by Manami
Categories Tuna
Time 45m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- PREPARATION FOR THE CHICKEN:.
- Combine the onion, leek, mushrooms, carrot, celery, salt, pepper, and water in a large saucepan (preferably stainless steel).
- Bring to a boil, reduce the heat to medium-low, and boil gently for 5 minutes.
- Add the chicken breasts, and cook them just until the broth returns to a boil, about 4 minutes.
- Boil for about 15 seconds, then remove the pan from the heat, cover, and let the breasts stand in the broth for 12 to 15 minutes.
- THE SAUCE:.
- Set aside 4 of the anchovies for the garnish.
- Put the tuna and the remaining anchovies in a food processor, along with the oil from both of the cans.
- Add the egg yolk, mustard, lemon juice, water, salt, and Tabasco and process for a few seconds.
- With the processor running, add the olive oil in a slow stream and process for a few seconds, or until it is well incorporated and the sauce is smooth.
- At serving time, divide the arugula among four plates.
- Remove the chicken breasts from the broth with a slotted spoon.
- Cut each breast into 4 crosswise slices, and arrange the slices on top of the arugula.
- Generously coat the breasts with the tuna sauce and top each serving with 1 of the reserved anchovy fillets.
- Sprinkle on some capers and chives and serve at room temperature.
- Reheat the broth and add angel-hair pasta or orzo, divide among four bowls, and serve with the chicken.
- Enjoy!
Nutrition Facts : Calories 617.2, Fat 33.2, SaturatedFat 5.4, Cholesterol 168.7, Sodium 1425.5, Carbohydrate 24.9, Fiber 2.8, Sugar 3.3, Protein 53.2
TONNATO SAUCE
Categories Sauce Blender Quick & Easy Mayonnaise Tuna Capers Gourmet
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a blender purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper.
LIGHTENED UP CHICKEN STROGANOFF
When I prepare this meal, I often tell people it's beef Stroganoff. Because of its convincing appearance and taste, they're surprised when I later reveal that it's actually chicken. -Lori Borrowman of Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, saute mushrooms and onion in butter until tender. Remove and set aside. In the same skillet, cook the chicken with browning sauce until browned. Add 1 cup broth, wine, ketchup, garlic and salt. Bring to a boil. Reduce heat; cover and simmer chicken for 15 minutes or until no longer pink., Combine flour and remaining 1/3 cup broth until smooth; stir into chicken mixture. Add reserved mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream; heat through (do not boil). Serve over noodles.
Nutrition Facts : Calories 462 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 715mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 3g fiber), Protein 34g protein.
Tips:
- To save time, you can use a rotisserie chicken from the grocery store. Just be sure to remove the skin and bones before flaking the meat.
- To make the sauce even lighter, you can use Greek yogurt instead of mayonnaise.
- If you don't have capers, you can use chopped cornichons or pickles.
- For a more flavorful sauce, you can add a teaspoon of Dijon mustard or anchovy paste.
- Serve the chicken tonnato with a side of your favorite salad or steamed vegetables.
Conclusion:
Chicken tonnato is a classic Italian dish that is perfect for a light and refreshing summer meal. This lightened-up version is just as delicious as the traditional recipe, but it is much lower in calories and fat. So, if you are looking for a healthy and flavorful way to enjoy chicken, give this recipe a try. You won't be disappointed!
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