This classic Italian dish, Pollo Tonnata, offers a unique twist on the traditional tonnato sauce by pairing it with tender chicken instead of beef. The sauce is a luxurious blend of canned tuna, anchovies, capers, and mayonnaise, creating a creamy, savory, and slightly tangy flavor profile that coats the meat beautifully. The chicken is simply poached or pan-seared to keep it moist and delicate, allowing the bold sauce to shine. Served cold or at room temperature, often with a side of warm bread and crisp vegetables like bell peppers and cannellini beans, this meal is perfect for a light summer dinner, a potluck contribution, or a quick weeknight meal that feels sophisticated yet requires minimal effort.
Pollo Tonnata
Description
This classic Italian dish, Pollo Tonnata, offers a unique twist on the traditional tonnato sauce by pairing it with tender chicken instead of beef. The sauce is a luxurious blend of canned tuna, anchovies, capers, and mayonnaise, creating a creamy, savory, and slightly tangy flavor profile that coats the meat beautifully. The chicken is simply poached or pan-seared to keep it moist and delicate, allowing the bold sauce to shine. Served cold or at room temperature, often with a side of warm bread and crisp vegetables like bell peppers and cannellini beans, this meal is perfect for a light summer dinner, a potluck contribution, or a quick weeknight meal that feels sophisticated yet requires minimal effort.Ingredients
Directions
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Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of olive oil.
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Season chicken breasts with salt and pepper. Add to the skillet and cook for 2 minutes on one side, then flip and cook for another 2 minutes until browned.
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Push the chicken to one side of the skillet. Add the remaining 2 teaspoons of olive oil to the empty side.
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While the chicken cooks, place the Italian bread in the preheated oven to warm for about 5-7 minutes.
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In a food processor or blender, combine the rinsed anchovy fillets, drained tuna, mayonnaise, yogurt, and 1/4 cup water.
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Process until the mixture is smooth and creamy. Adjust consistency with a little more water if needed.
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Remove chicken from heat. Let it rest for a few minutes, then slice into strips or keep whole.
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To serve, spoon the bean and pepper mixture onto individual plates.
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Place the cooked chicken on top of the vegetables.
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Generously pour the tuna sauce over the chicken.
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Sprinkle with capers and sliced black olives. Serve with the warmed Italian bread.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 33.1kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serving Suggestion: Pollo Tonnata is traditionally served cold or at room temperature, making it an excellent make-ahead dish. Chill the chicken and sauce separately, then assemble just before serving.
Ingredient Substitutions: If you prefer a milder flavor, you can reduce the number of anchovy fillets or use anchovy paste instead. For a richer sauce, substitute full-fat mayonnaise and Greek yogurt for the low-fat versions.
Variations: This recipe uses chicken, but traditional Tonnato sauce is often served with roast beef. You can also serve this sauce over pasta or as a dip with crusty bread.
