Poached chicken tonnato

Recipe: Poached Chicken Tonnato


  • 1/2 cup (150g) gluten-free whole-egg mayonnaise
  • 185g can tuna in olive oil, drained
  • 1 tbs lemon juice
  • 1 tbs salted capers, rinsed, drained
  • 1L (4 cups) gluten-free chicken stock
  • 1/2 cup (125ml) dry white wine
  • 4 x 170g chicken breast fillets
  • 1/4 preserved lemon (see note)
  • 1/2 cup (80g) chopped kalamata olives
  • 2 tbs chopped flat-leaf parsley Rocket leaves, to serve


  1. Blend mayonnaise, tuna, lemon juice, capers and 2 tablespoons stock in a food processor until smooth. Transfer sauce to a bowl, then cover and chill until needed. Bring wine and remaining stock to the boil in a pan over high heat.
  2. Add chicken, reduce heat to low and simmer for 5 minutes. Turn off heat and stand with lid on for 10 minutes to finish cooking, then drain (you can keep liquid for another use).
  3. Meanwhile, discard white pith and flesh from preserved lemon, then finely chop rind. Mix with olives and parsley in a bowl.
  4. Thickly slice chicken and serve on the sauce, with lemon salsa and rocket.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)