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The chicken with tuna recipe

Chicken with tuna sauce: tradition meets lightness

Summer dishes know how to conquer with fresh and genuine flavors, without sacrificing taste. Among the many known ones we find a recipe that is a true evergreen: we are talking about vitello with tuna sauce. Perfect on the table during the festive period, to detach the meal (and the stomach) from cryptic dishes, but also very tasty to eat as a cold second course of meat even in the hottest period. But, we know what the real secret of this recipe is, it is the tuna sauce that does a good part of the work - in addition to using the highest quality Italian meat!

So, today we want to offer you an unusual version. light and tasty but which will not look out of place when compared to its more famous cousin: the chicken with tuna recipe. The cut of meat that can be used to obtain this cold second course with chicken meat is just like the original recipe with veal: a beautiful free-range chicken breast that offers the maximum of its potential. The procedure for this chicken recipe is quite similar to the original recipe and results in a light, fresh and summery dish with that traditional and festive flavour! But, let's get to the stove.

Ingredients for chicken with tuna sauce for 4 people

  • 500g sliced ​​chicken breast or whole chicken breast
  • 2 hard boiled eggs
  • 2 tablespoons mayonnaise
  • 125 g of tuna in oil
  • 80 g of white wine
  • 40 g of vegetable broth
  • 40 g of EVO oil
  • 20 g of anchovies in oil
  • 20 g of capers
  • salt and black pepper to taste

Procedure for chicken with tuna sauce

The first step is to prepare the vegetable broth with a drop of white wine, so as to have the starting point for cooking the free-range chicken breast. We put the chicken to cook in the broth for about 30 minutes. Once cooked, remove it and let it cool.

In the meantime, let's prepare the sauce. In a mixer, add the tuna, mayonnaise, capers, salt and pepper. Blend the sauce by adding a drop of cooking broth and add the boiled eggs, reduce into a creamy and dense mixture, if necessary let it rest in the refrigerator.

Now take the chicken breast and, if we have cooked it whole, cut it into strips or thin slices. In the case of chicken breast slices, arrange them on a serving plate.

We plate it, adding the sauce, creating crescents of meat with a knob of sauce inside, some capers as a garnish and enjoy!