Poultry coated in tuna sauce

Poultry coated in tuna sauce

Main course

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Cook Time

2 h 30 min

Servings

6

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Poultry coated in tuna sauce is ready in 2 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This poultry dish coated in tuna sauce is a recipe that I often make for family meals. The poultry is cooked in a fragrant broth, which makes it very tender and flavorful. The tuna sauce, prepared with fresh ingredients like basil and parsley, adds a touch of freshness and originality. It is a dish that can be prepared in advance and is perfect for large occasions. You can use leftover roast poultry for an even faster version. A real treat!

Ingredients (14 ingredients)

  • 1 kg Chicken
  • 1 piece Lemon(s)
  • 1 piece Carrot(s)
  • 2 Branches of celery
  • 1 piece Onion(s)
  • Salt, peppercorns
  • 150 g Tuna
  • 1 piece Egg(s) yolk(s)
  • 4 c. à soupe Lemon juice
  • 0.5 bouquet(s) Basil
  • 0.5 bouquet(s) Parsley
  • 2 c. à soupe Caper(s)
  • 15 cl Olive oil
  • Salt pepper

Preparation (6 steps)

1

Vegetable preparation

Thermomix® Setting
5 sec/Speed 5

Peel the carrot and onion. Remove the strings from the celery branches. Cut the carrot, onion and celery into pieces and put them in the Thermomix bowl. Chop 5 Sek./Stufe 5.

5
2

Poultry cooking

Thermomix® Setting
60 min/Varoma/Speed 1 Varoma

Add 3 l of salted water, the juice of one lemon and 10 peppercorns to the Thermomix bowl. Place the poultry in the Varoma. Program 60 Min./Varoma/Stufe 1.

3600
3

Poultry cooling

Remove the poultry from the Varoma and let it cool completely.

4

Mayonnaise preparation

Thermomix® Setting
3 min/Speed 4

Put the egg yolk, 2 tbsp of lemon juice and a pinch of salt in the Thermomix bowl. Program 3 Min./Stufe 4 and pour the olive oil in a thin stream through the opening in the lid.

180
5

Tuna sauce preparation

Thermomix® Setting
10 sec/Speed 3/Linkslauf Reverse

Add the crumbled tuna, chopped basil and parsley, capers, salt, pepper and 2 tbsp of lemon juice to the Thermomix bowl. Mix 10 Sek./Stufe 3/Linkslauf.

10
6

Plating

Drain the poultry. Remove the skin and cut it into pieces. Arrange the pieces of poultry on a dish and coat with sauce. Serve warm with the rest of the sauce separately.

Finished cooking? Great! 🎉

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About this recipe

This dish of poultry coated in tuna sauce, or "pollo tonnato" as our Italian friends call it, is a revisited classic. I discovered this recipe during a trip to Italy, in a small family trattoria. The original version used veal, but I found that poultry, being lighter, went perfectly with the tuna sauce. Since then, I have adapted it in my own way, using the Thermomix® to facilitate preparation and obtain a perfectly emulsified sauce. The poultry, usually a whole chicken or chicken pieces such as thighs or breasts, is the base of this dish. It is cooked in an aromatic broth, which gives it incomparable tenderness and flavor. Lemon, carrot, celery and onion add fresh and slightly sweet notes to the broth, which permeate the poultry during cooking. Peppercorns add a subtle spicy touch. The tuna sauce is the key element of this dish. The tuna, preferably natural to avoid too strong a taste, is crumbled and mixed with homemade mayonnaise. Egg yolk, lemon juice and olive oil are the basic ingredients of this mayonnaise, which the Thermomix® makes in the blink of an eye. Fresh basil and parsley, finely chopped, add a touch of greenery and freshness. Capers, with their tangy and slightly salty flavor, enhance the taste of the sauce. For a vegetarian version, poultry can be replaced with slices of grilled eggplant or hearts of palm. You can also vary the aromatic herbs by using chives, tarragon or mint. For a more exotic touch, you can add a pinch of Espelette pepper to the sauce. To serve, the poultry coated in tuna sauce can be accompanied by a few green salad leaves, cherry tomatoes or a few lemon wedges. Toasted bread croutons or breadsticks are also perfect for dipping. This dish can be served warm or cold, according to preference. The cooked poultry and tuna sauce can be prepared in advance and stored separately in the refrigerator for 2 to 3 days. It is best to coat the poultry with sauce just before serving to prevent it from drying out. The tuna sauce can also be frozen, but its texture may be slightly altered after thawing.

Created by

Emma Garnier

Emma Garnier

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Tags

#Meat #Party #Easy #Leftovers #Mediterranean #Hearty #Hot

Allergens

  • Eggs
  • Fish
  • Celery

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