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Chicken tonnato (with Italian tuna sauce)

This silken, briny, creamy tuna sauce is quite addictive – and equally good spooned over thick slices of rare roast beef, or, as in Italy, poached veal. If you have a glut of summer tomatoes, that’s perfect, too. This serving does one big platter.

By Jill Dupliex

All recipes by Jill Dupliex

Ingredients

Serves 4

Leftover meat eg cooked chicken or rare roast beef
125g tuna in good oil (eg Ortiz)
2 anchovy fillets
1 tablespoon lemon juice
2 teaspoons horseradish cream
1 tablespoons tiny salted capers, rinsed
1 cucumber, unpeeled
1 tablespoon tiny salted capers, rinsed
1 tomato, diced
2 tablespoons flatleaf parsley (or mustard cress)

1 teaspoon Tomato paste

Tomato paste

Concentrate made from paste type tomatoes that have high pectin content.

When they’re cooked down, they’re put through a strainer to remove skins and seeds, and reduced further until almost all of the moisture has evaporated. Usually a recipe will call for a tablespoon or two, just enough to enrich a beef stew, for instance, or to deepen the flavour of a sauce made with fresh tomatoes.
100ml light Mayonnaise

Mayonnaise

Good for sandwiches and dressings

Unopened commercial mayonnaise can be stored on the shelf up to the use by date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar.
Up to 60 ml light chicken Stocks

Stocks

Made from your meat and fish bones.

Frozen in ice cubes for gravies, risotto and cooking rice. Once frozen, remove from the ice trays and pack into freezer bags. Use stock powder or cubes if you do not have any home made available.

Instructions

To make the sauce, place the tuna, anchovies, lemon juice, mayonnaise, tomato puree, horseradish and capers into a blender or food processor and whiz to a puree. Add the stock by the tablespoon, whizzing, until you have the consistency of a thick pouring custard. Refrigerate until you are ready to serve.
Slice the cucumber lengthways into fine shavings and arrange on a big serving platter.
Slice the chicken on the diagonal (or the rare roast beef finely) and arrange in a single layer or overlapping on a large platter. Spoon the sauce over the chicken and scatter with capers, diced tomato and leaves.

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