Best 6 Chicken With Tonnato Sauce Recipes
Chicken with tonnato sauce is a classic Italian dish that combines the flavors of chicken, tuna, and a creamy sauce. The dish is typically served cold and is a popular appetizer or main course. The origins of chicken with tonnato sauce are believed to date back to the 19th century and is often found on menus in restaurants in Italy. The sauce is usually made with tuna, mayonnaise, and capers, and the chicken is typically poached or roasted before being sliced and served with the sauce. In this article, we will provide you with a selection of recipes for chicken with tonnato sauce, ranging from traditional Italian methods to modern variations. We will also explore the history of the dish, its origins in Italian cuisine, and how it has evolved over time.
Check out the recipes below so you can choose the best recipe for yourself!
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
TOMATO TONNATO
"Essentially tuna salad put into the blender until it liquefies" is how Melissa Clark described tonnato sauce back in 2012, when she brought this recipe to The Times, with the caveat that "it tastes much better than it sounds." The method is as simple as can be: The sauce is whipped together in a blender (though a food processor would also work), then spread over some fresh tomatoes. It's the best kind of summer meal - fresh and seasonal, easy and packed with flavor.
Provided by Melissa Clark
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a blender, combine olive oil, tuna, mayonnaise, capers, lemon juice, anchovies, garlic and 2 tablespoons basil and purée until creamy.
- Lay tomatoes out on a platter and spoon sauce over the tops. Season with salt and a generous amount of pepper and garnish with basil leaves. Serve with bread.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 331 milligrams, Sugar 3 grams
CHICKEN WITH TONNATO SAUCE
A variation on the classic Italian Vitello Tonnato, which is thin slices of veal with a sauce made from tuna, lemon juice, mayonnaise, capers, and anchovy. The sauce is very easy to make in your food processor.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, plastic storage bag, combine 1 tablespoon lemon juice, oregano, and 2 minced garlic cloves; add chicken and marinate at least 10 minutes.
- Heat oil in a large skillet over medium high heat; season chicken with salt and pepper.
- Cook chicken until cooked through, about 5 minutes per side; let stand 5 minutes, then cut into 1/4 inch slices and set aside.
- In a food processor, combine mayonnaise, capers, anchovy, and tuna; process until smooth.
- Arrange arugula on each of 4 serving plates.
- Top with chicken slices and either spoon some tonnato sauce on top or serve on the side.
TONNATO SAUCE
Steps:
- Place all ingredients, except pepper, in a blender. Puree until smooth. Season, to taste, with pepper. Refrigerate until ready to serve. Sauce may be made up to 1 day in advance.
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.
MCCALL'S COOKING SCHOOL CHICKEN BREASTS TONNATO
Here is another recipe from McCall's Cooking School; this one for chilled chicken breasts covered in a delicious tuna (tonnato) sauce. This makes a very pleasant make-ahead hot weather meal. It is a take-off of the more familiar vitello (veal) tonnato. Indeed, the delicious sauce, which could be described as a tuna mayonnaise, can also be used over poached veal, over turkey cutlets, even over cold hard-cooked eggs or as a dip for crudites. You'll probably think of other uses, as well. I used to poach the chicken as detailed in the recipe, but nowadays, I bake them in the style of Ina Garten (Recipe#234465). The meat is juicy and tender, perfect for this presentation. Tuna packed in olive oil will give the best flavor to the tonnato. Any leftover sauce will keep, refrigerated, for up to 5 days.
Provided by Lorraine of AZ
Categories Chicken Breast
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Cut out core of iceberg lettuce with pointed knife; discard core. Hold cut part of lettuce under cold running water to separate leaves. Drain well on paper towels, in colander or salad spinner. Refrigerate, stored in plastic bag in crisper or plastic container with tight fitting lid.
- Wipe chicken breasts with damp paper towel. With sharp knife, split in half. In large 10-inch skillet, combine onion, celery stalk, carrot, parsley, 1 teaspoon salt, the thyme, bay leaf, undiluted chicken broth, and water. Over medium heat bring to boiling; add the chicken.
- Bring to boiling; reduce heat; simmer, covered, 30 minutes, or until chicken is fork-tender. Remove skillet from heat; cool chicken breasts in broth 1 hour. Meanwhile make Tonnato Sauce: Drain anchovy fillets; with sharp kinfe, chop 2 fillets; reserve the rest for garnish.
- Drain tuna; discard liquid. In blender or food processor, combine chopped anchovies with tuna, mayonnaise, chopped celery, salt, pepper and lemon juice. Blend until smooth. Turn into 2-cup container with tight-fitting lid; refrigerate, covered. Makes about 2 cups.
- Remove cooled chicken breasts from broth; strain broth, and refrigerate, covered, to use another time. Remove and discard skin and bone from chicken breasts. With sharp knife, shred lettuce.
- To serve: Cover a large round serving platter with shredded lettuce. Place one whole tomato, cut into 8ths and reassembled, in the very center of the plate. Arrange the 8 breast halves on lettuce in a circle around this tomato. Spoon tonnato over each breast, covering it completely. Garnish each breast with a whole reserved anchovy fillet. Place tomato wedges between breasts Garnish with watercress.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the sauce will be.
- Make sure the chicken is cooked through before adding it to the sauce. Otherwise, the chicken may not be safe to eat.
- If you don't have time to make the sauce from scratch, you can use a store-bought tonnato sauce.
- Serve the chicken with tonnato sauce immediately, or store it in the refrigerator for up to 3 days.
- Garnish the chicken with fresh herbs, such as basil or parsley, before serving.
Conclusion:
Chicken with tonnato sauce is a delicious and easy-to-make dish that is perfect for any occasion. The creamy, flavorful sauce complements the tender chicken perfectly. This dish is sure to be a hit with your family and friends.
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