Poached Chicken on Toast with Tonnato Sauce and Arugula

Photo by Michael Piazza / Styled by Catrine Kelty

Tonnato is essentially a homemade mayonnaise infused with tuna and anchovies. It hails from northern Italy and is traditionally served over thinly sliced, chilled, poached veal. Make a quick version by combining 1 (5-ounce) can of tuna in olive oil (drained), 4 anchovy filets, 1 clove garlic, ½ cup mayonnaise, ½ cup olive oil and 3 tablespoons lemon juice in a high-powered blender. Blend, working your way up to high speed, until smooth and creamy. Taste and season with salt and pepper (you’ll probably have extra but it’s great for dipping raw veggies).

Poach 2 skinless, boneless chicken breasts by placing them in a large pot with 4 quarts cool water, 2 smashed cloves of garlic and ¼ cup salt. Bring to a bare simmer, turn off the heat and cover the pot for about 25 minutes.

Slice the cooled chicken breasts and fan out onto your toast. Pour on some tonnato sauce and scatter with baby arugula.

This recipe appeared in the Spring 2023 issue as part of a larger story: A Toast to Spring.