Chicken filet \"Tonnato\"

Name: Chicken filet \"Tonnato\"
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Chicken filet; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt, white pepper; 1 tin(s) (200 g) Tuna in oil; 1 small clove of garlic; 2 TABLESPOONS Salad cream; 150 g Whole milk yoghurt; 2-3 TABLESPOONS Capers; 75 g Arugula (rocket); 150 g small or cherry tomatoes; 1-2 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Chicken filet
2 TABLESPOONS Olive oil
7-10 Tbsp salt, white pepper
1 tin(s) (200 g) Tuna in oil
1 small clove of garlic
2 TABLESPOONS Salad cream
150 g Whole milk yoghurt
2-3 TABLESPOONS Capers
75 g Arugula (rocket)
150 g small or cherry tomatoes
1-2 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar

Directions

1
Wash the meat and pat dry. Fry in 1 tablespoon of hot oil on each side for about 4 minutes, season. Let it cool down
2
Drain the tuna. Peel the garlic. Puree both with salad cream, yoghurt and 1-2 tbsp. capers, season to taste
3
Clean, wash and pluck the rocket. Tomatoes wash, halve. Mix vinegar, salt, pepper and sugar. Beat 1 tablespoon of oil down. Mix with tomatoes and rocket.
4
Arrange the salad on 4 small plates or a large plate. Cut the meat into thin slices. Spread tuna sauce over it and sprinkle with remaining capers
5
A great starter for guests: roast the meat the day before and prepare the sauce. But only just before serving, arrange with rocket salad to keep it fresh