Tuna Chicken is a very tasty and delicious cold dish. It consists of very thin slices of chicken, cooked in a pan and covered with a cold sauce made from tuna and hard-boiled eggs.
It’s a version of the classic veal with tuna sauce, prepared by boiling a piece of meat, revisited in a quick and economical way.
The sauce is made with very few ingredients: just blend everything together and it’s ready. As an alternative you can also try the yogurt tuna sauce which is also good and light without boiled egg!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz tuna in oil (drained)
- 1 hard-boiled egg
- 1 teaspoon capers in oil
- 1 fillet anchovy in oil
- to taste beef broth
- 8 slices chicken (very thin)
- 1 pinch salt
Recommended Tools
- Pan 11 inches
Tuna Chicken
If your chicken slices are not very thin, place them on a cutting board and beat them well with a meat mallet to flatten them.
Heat a non-stick pan and cook the chicken slices over medium-low heat, without adding any seasoning, turning them halfway through cooking.
Once cooked, place them on a plate and let them cool while you prepare the tuna sauce.
Put the anchovy, hard-boiled egg, tuna, and capers in the beaker of an immersion blender.
Add a little broth to soften it, blend until you get a nice cream and set it aside.
Once the slices are cooled, salt them and place them on the serving plate or, if you prefer, divide them into plates, then add the sauce and refrigerate for at least 15 minutes.
Notes
The sauce will become slightly thicker when resting in the fridge, so adjust according to personal taste.
