Cold Chicken with Tuna and Blackbean Corn Salsa

11:30 am on 18 October 2010

(Serves 4)


For the chicken:

  • 4 x 150g skinless chicken breasts
  • 150g tinned tuna in water (drained)
  • 1 tablespoon capers, rinsed and drained
  • ½ clove of garlic, crushed
  • 125 ml mayonnaise
  • juice of ¼ lemon
  • freshly ground black pepper
  • A handful salad leaves (rocket preferably)

For the salsa:

  • 75g dried black beans, soaked overnight
  • 75g frozen sweetcorn kernels, defrosted
  • 1 small red onion, chopped evenly
  • ½ clove garlic, crushed
  • juice of ½ a lemon
  • 2 tablespoons liquid honey
  • 1 tablespoon olive oil


Steam the chicken in a steamer over boiling water for 15-18 minutes, remove from the heat and allow to cool completely.

For the salsa:

Drain the beans and place in a pan. Cover with water and bring to boil and simmer for 30-40 minutes or until soft. Drain and cool. Place in a bowl, add the remaining ingredients and leave to infuse for 30 minutes at least

Place the tuna, capers and garlic in a blender and blitz to a puree. Transfer to a bowl and stir in the mayonnaise and lemon juice. Season with black pepper to taste.

To serve

Slice the chicken into 5mm slices. Divide the tuna sauce between four plates and top with the sliced chicken. Toss the green leaves in some of the salsa juices and arrange on top of the chicken. Spoon over the salsa and serve with some crusty bread.

John Hawkesby’s wine recommendation

Mills Reef Reserve 2009

Vidal 2009

Deutz 2007 Blanc de Blancs

From Nine To Noon

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