Pollo en Salsa Tonnato

Chicken in Tuna Sauce

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 large chicken breasts, halved and skinned
  • cups dry white wine
  • 1 onion, finely chopped
  • 1 garlic clove, finely minced
  • 1 can(7 ounces) tuna fish
  • 6 anchovy fillets, chopped
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon grated lemon rind
  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 4 cups cooked white rice, cold
  • 3 tablespoons chopped parsley
  • Capers


  1. Combine the chicken with the wine, onion, garlic, tuna, anchovies, salt, pepper and lemon rind in a heavy saucepan. Cover, bring to a boil, and simmer gently for twenty-five minutes, or until chicken is tender.

  2. Transfer the chicken to a bowl. Put the sauce in which the chicken was cooked into the container of an electric blender and purée it; or put it through a food mill.Add the oil and juice, and pour over chicken. Cover and let stand overnight.

  3. Spread the cold rice on a serving platter. Slice the chicken into large oval pieces, discarding the bones. Place chicken atop rice. Add parsley to the sauce, pour over chicken and rice, and sprinkle with capers.

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