Chicken Kebab Tonnato
|Onion||1⁄2 , finely diced|
|Carrot||1⁄2 , finely diced|
|Celery stick||1⁄2 , finely diced|
|Garlic||2 Clove (10 gm), finely diced|
|Thyme leaves||1⁄2 Teaspoon (soft)|
|Olive oil||2 Tablespoon|
|Canned tuna in brine||110 Gram, drained|
|Canned anchovy fillets||4|
|Dry white wine||150 Milliliter|
|Chicken stock||150 Milliliter|
|Low fat yogurt||300 Milliliter|
|Freshly ground black pepper||To Taste|
|Skinless chicken breast||350 Gram, cut into 1.5 centimeter dice (2 pieces, 175 gram each)|
|Olive oil spray||1|
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.