An easy and tasty recipe, perfect for the summer season because it can be prepared in advance and served cold. Chicken breast with tuna sauce, a delicious alternative to veal in tuna sauce or loin in tuna sauce… faster to make because instead of cooking a whole piece of meat, you grill the chicken slices directly on the grill. A very simple dish, suitable for all summer menus, along with a nice salad or grilled vegetables!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Seasonality: All Seasons, Summer
- Energy 248.09 (Kcal)
- Carbohydrates 8.17 (g) of which sugars 0.35 (g)
- Proteins 41.28 (g)
- Fat 5.39 (g) of which saturated 0.96 (g)of which unsaturated 2.70 (g)
- Fibers 1.13 (g)
- Sodium 302.42 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb chicken breast (sliced)
- 5 oz canned tuna in oil (drained)
- 2/3 cup mayonnaise
- 2 fillets anchovies in oil
- 1 tbsp salted capers
- parsley
- extra virgin olive oil
- salt
- pepper
Tools
- Grill Pan or non-stick griddle
- Blender
- Bowl
How to Prepare
Heat a grill pan (or a non-stick griddle) and grill the chicken slices on both sides; if they are thin, it will only take a few minutes.
Add salt and pepper, drizzle with a little olive oil, and transfer them to a plate to cool.
In the meantime, prepare the tuna sauce: drain the tuna very well and place it in a blender, add the anchovies, capers (rinsed and squeezed), and a bunch of parsley.
Blend for a few seconds until you get a puree.
Transfer the mixture into a bowl (1), add the mayonnaise, and mix (2). If necessary, adjust the salt.
Place the chicken slices on a tray and cover with the tuna sauce. If desired, decorate with additional capers, parsley leaves, or lemon slices.
I recommend letting the meat rest in the fridge for at least an hour, so it will cool well and absorb the flavors of the sauce.
The chicken breast with tuna sauce is ready, serve it cold or at room temperature… enjoy your meal!
Tips and Notes
Instead of using pre-sliced pieces, you can cook the whole chicken breast (in a pot with herbs or in boiling water) and slice it like a roast.
You can omit the anchovies if you don’t like them, and you can increase or decrease the amount of capers as desired.
If you have leftover sauce, store it in the fridge in a well-sealed container for 1-2 days.
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