Pollo Tonnato, spinach cooked with nut oil and sun-dried tomatoes
A light and tasty interpretation of the Italian classic. Thin slices of tender chicken fillet topped with a creamy, slightly lemony tuna sauce. Served on a bed of spinach seasoned with delicate hazelnut oil, which adds roundness and depth, and sprinkled with sun-dried tomatoes for a sweet and tangy touch. A fresh, balanced dish full of character.
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Ingredients
Portions:
4
200 g
chicken breast, thinly sliced
75 g
tuna in oil, drained
1 tbsp
lemon juice
1 tsp
white wine vinegar
2 tbsp
water
Tuna sauce:
1 tbsp
capers
2 piece
anchovies preserved in oil
For the spinach:
100 g
leaf spinach
2 tbsp
hazelnut oil
30 g
sun-dried tomatoes, chopped
1 clove
garlic, minced
10 g
pine nuts
fine salt
ground white pepper
ground nutmeg
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Season the chicken breast slices with fine salt and ground white pepper. Set aside.
- In a blender, combine 75 g of drained tuna, 1 tbsp of lemon juice, 1 tsp of white wine vinegar, 2 tbsp of water, 1 tbsp of capers, and 2 pieces of anchovies. Blend until smooth. Adjust seasoning with fine salt and ground white pepper if needed. Set aside.
- Heat 2 tbsp of hazelnut oil in a large skillet over medium heat. Add 1 clove of minced garlic and sauté until fragrant. Add 100 g of leaf spinach and a pinch of ground nutmeg. Cook until wilted.
- In the same skillet, toast 10 g of pine nuts until golden. Remove and set aside.
- To serve, place the wilted spinach on a plate. Top with the seasoned chicken slices and drizzle with the tuna sauce. Garnish with 30 g of chopped sun-dried tomatoes and toasted pine nuts. Serve immediately.
Ensure to blend the tuna sauce until completely smooth for the best texture. Adjust the seasoning to your taste before serving.