Stop everything and prepare the Chicken Tonnato without Mayonnaise, I assure you this dish will steal your heart! No mayonnaise, light, fresh, tasty, and very delicious! Perfect to prepare in advance and serve at the lunch/dinner table! The recipe is divided into 3 main preparations, but don’t worry it’s easier to make than to read! For instance, it has a light tuna sauce that you can also use in other preparations like: filling for sandwiches, salad dressing, on boiled meat, or the broth with the vegetables left after cooking is perfect, for example, for soups or tortellini in broth, and the dressed vegetables make an excellent side dish. The internal omelet can very well be a very tasty dish itself, so more recipes in one! Now, if I’ve intrigued you enough, hurry to try the recipe!
Wait, wait, here you’ll find more fantastic recipes with chicken:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 3 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Chicken Tonnato without Mayonnaise
- 14 oz chicken breast (thinly sliced)
- as needed water
- 3 carrots
- 1 stalk celery
- 1 red onion
- 1 bunch parsley (fresh)
- 1 pinch coarse salt
- 4 eggs (XL size)
- 10 leaves basil (fresh)
- 1 tbsp all-purpose flour
- 1 pinch salt
- 1 tbsp extra virgin olive oil
- 5 oz 0% fat Greek yogurt
- 3.5 oz tuna in water (drained)
- 1 tbsp pickled capers (drained)
- as needed salt
- as needed pepper (freshly ground)
- 2 tbsp extra virgin olive oil
- 2 tbsp chicken broth (leftover from chicken roll cooking)
- 10 cherry tomatoes
- as needed capers
- as needed parsley (fresh)
- as needed basil (fresh)
Useful Tools for Chicken Tonnato without Mayonnaise
- Pan
- Bowls
- Kitchen Twine
- Knife
- Cutting Board
- Hand Whisk
- Parchment Paper
- Meat Pounder
- Pot
Preparation of Chicken Tonnato without Mayonnaise
In a bowl, break the eggs, add the fresh basil (washed and chopped), a pinch of salt, and the flour, mix well with the help of a hand whisk or fork until all the ingredients are combined.
Heat the tablespoon of oil in a non-stick pan and once hot, pour in the eggs, cook over moderate heat until the surface is well set, then turn off the heat and let it cool.
Place the chicken breast slices on a piece of parchment paper, making sure the edges are slightly overlapping, you should obtain a rectangle even if not perfect, cover with more parchment paper and with the meat pounder press the meat so that the slices stick well together and form a single surface.
Cover the chicken rectangle with the omelet (if necessary, trim it to match the edges), start rolling from the shorter side to form a roll, and tie the roll well with kitchen string.
In a pot put all the vegetables with removed waste parts and washed: onion, celery, parsley, carrots, add a pinch of coarse salt, add the chicken roll and set on high heat, from the moment it boils count 30 minutes of cooking.
Once cooking is finished, remove the chicken roll and place it on a plate to cool, it must cool completely, this will take about 2/3 hours (much depends on the outside temperatures).
Finely chop the tuna and capers and pour them into a bowl, then add the Greek yogurt, salt, pepper, oil, and cooking broth, mix well until everything is combined (you will end up with a creamy sauce with the same consistency as mayonnaise!), let it rest in the fridge until the chicken roll is cold.
Now that the chicken roll is well cooled, remove all the kitchen string and slice it into slices about half an inch thick, arrange them on a serving dish or large tray, cover all the slices with the tuna sauce.
Decorate with halved cherry tomatoes, drained capers, and fresh washed basil and parsley, let it rest in the fridge for at least 1 hour before serving and enjoy your meal!
CHICKEN TONNATO WITHOUT MAYONNAISE, more recipes in one!
