Chicken filet \"Tonnato\"

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 500 g Chicken filet
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, white pepper
  • 1 tin(s) (200 g) Tuna in oil
  • 1 small clove of garlic
  • 2 TABLESPOONS Salad cream
  • 150 g Whole milk yoghurt
  • 2-3 TABLESPOONS Capers
  • 75 g Arugula (rocket)
  • 150 g small or cherry tomatoes
  • 1-2 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Wash the meat and pat dry. Fry in 1 tablespoon of hot oil on each side for about 4 minutes, season. Let it cool down

  2. 2

    Drain the tuna. Peel the garlic. Puree both with salad cream, yoghurt and 1-2 tbsp. capers, season to taste

  3. 3

    Clean, wash and pluck the rocket. Tomatoes wash, halve. Mix vinegar, salt, pepper and sugar. Beat 1 tablespoon of oil down. Mix with tomatoes and rocket.

  4. 4

    Arrange the salad on 4 small plates or a large plate. Cut the meat into thin slices. Spread tuna sauce over it and sprinkle with remaining capers

  5. 5

    A great starter for guests: roast the meat the day before and prepare the sauce. But only just before serving, arrange with rocket salad to keep it fresh

Nutrition Facts

KCAL
390 kcal
CARBS
3 g
FATS
23 g
PROTEINS
40 g

Categories & Tags

Appetizer