Pollo Tonnato (chicken fillets with tuna sauce)

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 H√§hnchenfilets (ca. 130 g)
  • 2 TABLESPOONS Oil
  • 75 g Rocket
  • 150 g cherry tomatoes
  • 1 tin(s) (185 g, separation weight: 150 g) Tuna in oil
  • 150 g Wholemeal yoghurt
  • 2 TEASPOONS Salad Mayonnaise
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Cayenne pepper
  • 1-2 TEASPOONS Lemon juice
  • 2-3 TEASPOONS Capers
  • 1-2 stem(s) Parsley
  • 3 TABLESPOONS Vinegar
  • 7-10 Tbsp Pepper
  • 1 pinch Sugar
  • 3 TABLESPOONS Oil

Directions

  1. 1

    Wash the chicken filet and dab dry. Heat oil in a pan and fry the meat in it until golden brown all around. Clean the rocket, wash and pat dry. Wash and halve the cherry tomatoes. Drain tuna well and chop it up roughly.

  2. 2

    Put yoghurt, mayonnaise and tuna in a bowl and mix. Season with salt, cayenne pepper and lemon juice. Add some capers. Wash parsley, dab dry and chop finely. Also stir into the tuna sauce. Season with vinegar, salt, pepper and sugar. Add oil and stir in. Mix the rocket and cherry tomatoes and drizzle the vinegar-oil vinaigrette over it. Arrange on a plate.

  3. 3

    Also stir into the tuna sauce. Season with vinegar, salt, pepper and sugar. Add oil and stir in. Mix the rocket and cherry tomatoes and drizzle the vinegar-oil vinaigrette over it. Arrange on a plate. Cut the chicken filet into thin slices, arrange on the rocket and spread the tuna sauce on top

Nutrition Facts

KCAL
480 kcal
CARBS
3 g
FATS
33 g
PROTEINS
40 g

Categories & Tags

Appetizer