Thursday, February 24, 2005

Chicken Tonnato

from Fast Food My Way, by Jacques Pepin

Chicken from Easy Chicken Vegetable Soup (see recipe)
1 2-ounce can anchovy fillets in oil
1 2-ounce can tuna in oil
1 large egg yolk
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon hot sauce
1/2 cup extra-virgin olive oil
4 cups, loosely packed arrugula leaves, washed and dried
1 tablespoon drained capers
1 tablespoon minced fresh chives

Set aside 4 anchovies for the garnish. Put the tuna and remaining anchoives in a food processor, along with oil from both of the cans. Add egg yalk, mustard, lemon juice, water, salt, and hot sauce, and process for a few seconds. With processor running, add olive oil in a slow stream and process for a few seconds, or until it is well incorporated and the sauce is smooth.

At serving time, divinde the arugula among four plates. Cut each breast into 4 crosswise slices, and arrange the slices on top of the arugula. Generously coat chicken with tuna sauce and top each serving with 1 of the reserved anchovy fillets. Sprinkle on some capers and chives and serve at room temperature.

Serves 4


Toast 2 slices of bread, then spread about 1 1/2 tablesppons of the tuna sauce on each slice. Arrange chicken on 1 of the slices, top with arugula and finish with a few slices of tomato. Top; with other slice of bread, sauce side down.

Serves 1

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