Chicken Kebab Tonnato Recipe

Summary

Preparation Time30 MinCooking Time25 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Onion1⁄2 , finely diced
 Carrot1⁄2 , finely diced
 Celery stick1⁄2 , finely diced
 Garlic2 Clove (10 gm), finely diced
 Thyme leaves1⁄2 Teaspoon (soft)
 Bay leaf1
 Olive oil2 Tablespoon
 Canned tuna in brine110 Gram, drained
 Canned anchovy fillets4
 Dry white wine150 Milliliter
 Chicken stock150 Milliliter
 Low fat yogurt300 Milliliter
 Salt1 Pinch
 Freshly ground black pepper To Taste
 Skinless chicken breast350 Gram, cut into 1.5 centimeter dice (2 pieces, 175 gram each)
 Olive oil spray1

Nutrition Facts

Serving size

Calories 316 Calories from Fat 118

% Daily Value*

Total Fat 13 g20.2%

Saturated Fat 2.6 g12.9%

Trans Fat 0 g

Cholesterol 70.4 mg

Sodium 804.2 mg33.5%

Total Carbohydrates 12 g4%

Dietary Fiber 0.86 g3.4%

Sugars 7.4 g

Protein 30 g60.6%

Vitamin A 28.4% Vitamin C 7.5%

Calcium 20.1% Iron 10.9%

*Based on a 2000 Calorie diet

Directions

Cook the onion, carrot, celery, garlic, thyme and bay leaf in the oil until the onion is soft but not brown.
Add the tuna, anchovies, white wine and stock and simmer for 20 minutes or until 100 ml liquid remains.
Remove the bay leaf and blend the mixture in a food processor until smooth.
Allow to cool, then fold in the yogurt.
Season with black pepper to taste.
Thread the chicken on to 4 satay or cocktail sticks, spray lightly with oil and grill for 3 minutes on each side.
Season with a little salt and black pepper.
Serve the hot kebabs with the cold tuna sauce.
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