Pollo al tonno
4 servings
15 minutes
Pollo al tonno is an elegant and unexpected dish from Italian cuisine that combines the tenderness of chicken with the rich creaminess of tuna and anchovies. This recipe originates from the gastronomic traditions of Piedmont and is a variation of the classic 'tonnato' sauce traditionally used for veal. The flavor of the dish is complex, harmonious, and refined: the softness of boiled chicken is perfectly complemented by the spicy notes of capers, lemon juice, and anchovies. Chilling before serving gives it a refreshing effect, making it an ideal choice for a summer lunch or sophisticated appetizer. Pollo al tonno can be served as a standalone dish with greens or as a filling for sandwiches or crackers, making it versatile in gastronomy.
1
Drain the liquid from the can of tuna.
- Canned tuna in brine: 150 g
2
Place mayonnaise, capers, tuna, anchovies, and 2 tablespoons of freshly squeezed lemon juice in a blender and blend until smooth.
- Mayonnaise: 5 tablespoon
- Pickled capers: 2 tablespoons
- Canned tuna in brine: 150 g
- Salted anchovies in oil: 5 piece
- Lemon juice: 2 tablespoons
3
Pour this mixture over the medium-chopped cooled boiled chicken and mix well. Add salt and pepper to taste.
- Chicken: 500 g
- Salt: to taste
- Ground black pepper: to taste
4
Put in the refrigerator for 1 hour.
5
Serve, sprinkled with dill on top.
