Chicken tonnato (with Italian tuna sauce)

Great for kids

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.


Ingredients show imperial units

Serves 4
  • 125g tuna in good oil (e.g Ortiz)
  • 2 anchovy fillets
  • 1 tablespoon lemon juice
  • 100ml light mayonnaise
  • 1 teaspoon tomato puree
  • 2 teaspoons horseradish cream
  • 2 tablespoons tiny salted capers, rinsed
  • Up to 60ml light chicken stock
  • 1 cucumber, unpeeled
  • Leftover meat e.g. cooked chicken or rare roast beef
  • 1 tomato, diced
  • 2 tablespoons flatleaf parsley (or mustard cress)

Instructions

  1. To make the sauce, place the tuna, anchovies, lemon juice, mayonnaise, tomato puree, horseradish and half the 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.
  2. Slice the cucumber lengthways into fine shavings and arrange on a big serving platter.
  3. 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 the remaining capers, diced tomato and parsley.
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