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Christina Kloehn
Pollo tonnato with rocket and capers
Intermediate for Christmas: vitello tonnato in a new jacket of chicken with a sauce of tuna and capers.
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Ingredients
Directions
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Drain the tuna. Let the capers also drain and absorb the moisture.
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Rinse the capers under cold running water.
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Put the tuna, ¾ of the capers, 2 cups of caper juices (per 4 people) and the mayonnaise in a high cup and puree with the hand blender to an almost smooth sauce.
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Season with pepper.
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Divide some arugula over the plates and spread the chicken roll on top of it.
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Drizzle with the tuna sauce. Divide the rest of the capers and the rest of the arugula over them and sprinkle with some extra pepper.
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Nutrition
165Calories
Sodium32% DV760mg
Fat17% DV11g
Protein26% DV13g
Carbs1% DV3g
Fiber4% DV1g
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