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servings:

"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature chicken.

• 1 tablespoon olive oil
• Two 12-ounce chicken breasts, boned and halved
• 1/2 cup mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• 4 cups arugula leaves (1 large bunch)
• 1 small carrot, peeled and finely chopped
• 1 rib celery, strings removed and finely chopped
• 1 small onion, peeled and finely chopped
• 1 medium clove garlic, finely chopped
• 1 cup dry white wine
• 3 fresh sage leaves
• 1 sprig rosemary
• 1/2 tablespoon capers, drained
• One 6-ounce can light tuna, drained of oil
• Salt and freshly ground pepper, to taste

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