Pollo Tonnato, spinach with hazelnut oil and potatoes
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 and potatoes 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
150 g
chicken breast
100 g
stone cut potatoes
100 g
leaf spinach
For the Tuna Sauce:
60 g
tuna in olive oil, drained
1 tbsp
water
1 tbsp
lemon juice
1 tsp
white wine vinegar
2 tbsp
casa olive oil
1 tbsp
pine nuts
1 tsp
capers
1 clove
garlic, minced
2 pieces
anchovies preserved in oil, drained
2 tbsp
hazelnut oil
10 g
sun-dried tomatoes
fine salt
ground white pepper
ground nutmeg
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat oven to 180°C (356°F).
- Season 150 g chicken breast with fine salt and ground white pepper. Sear in a skillet over medium heat with 1 tbsp casa olive oil until golden brown on both sides, about 5 minutes per side. Remove and let rest.
- Boil 100 g stone cut potatoes in salted water for 10 minutes or until tender. Drain and set aside.
- In a blender, combine 60 g drained tuna in olive oil, 1 tbsp water, 1 tbsp lemon juice, 1 tsp white wine vinegar, 1 tbsp pine nuts, 1 tsp capers, 1 clove minced garlic, and 2 pieces drained anchovies. Blend until smooth. Adjust seasoning with fine salt and ground white pepper.
- In a bowl, toss 100 g leaf spinach with 2 tbsp hazelnut oil, a pinch of ground nutmeg, and sliced 10 g sun-dried tomatoes. Arrange on a serving plate.
- Slice the chicken breast thinly and arrange over the spinach. Drizzle the tuna sauce over the chicken and garnish with the boiled potatoes. Serve immediately.
For a smoother sauce, pass the blended tuna mixture through a fine sieve before serving.
For added flavor, lightly toast the pine nuts before blending.