Pollo Tonnato is inspired by a famous Italian dish called ‘Vitello Tonnato’. It is a sort of ‘Surf and Turf’, as it mixes a tuna-based sauce with a cut of meat (usually veal). The original version is quite complicated. Therefore I came up with this quick slimming version at only 1 syn per serving.

I am sorry about the picture. I noticed I had run out of tuna when I had already started cooking, so used a can of salmon instead (this explains the pinkness). I thought not to use it for my blog, and therefore, I didn’t put any effort in the presentation. In the end, I loved the dish so much that I just had to write about it :). As soon as I make it again, I will change the image.

If you are interested in the original recipe here is a good link: Vitello Tonnato

 

Pollo Tonnato

Serves 1

syns: 1 per serving

 

Ingredients 

1 Chicken Breast

1 Carrot

2 tbsp of White Wine Vinegar

1 Can of Tuna in Spring Water

10 Capers

80g Fat-Free Fromage Fraise (or Greek Yogurt)

1 tbsp of Lighter than Light Mayonnaise

Pinch of Salt

 

Method

Peel the carrot and cut it in 3-4 pieces. Put the chicken breast in a saucepan along with the carrot and the vinegar. Cover with water and bring to the boil. Simmer for about 20 minutes. Take the breast out of the pan and let it cool completely.

To make the sauce, put the tuna, half of the capers, fromage fraise, mayonnaise, 2 pieces of cooked carrot and the salt in a food processor. Whizz until smooth. Season to taste.

Slice the chicken as thinly as possible and arrange it on a serving plate. Pour the sauce on top and garnish with the remaining capers.

Buon Appetito!

 

Tips

It is best if refrigerated for a couple of hours before serving.