Tomato Tonnato

By GratefulSea

Ingredients

• 5 Tablespoons extra-virgin olive oil
• 1 three-ounce can imported tuna packed in olive oil, drained and flaked
• 1/4 cup mayonnaise
• 2 teaspoons drained capers
• 2 teaspoons fresh lemon juice
• 2 anchovy fillets, optional
• 1 fat garlic clove, smashed and peeled
• 2 Tablespoons tightly packed basil leaves, more for garnish
• 2 pounds mixed tomatoes, large ones cut in slices, small ones cut in wedges
• Coarse sea salt
• Black pepper
• Crusty bread, for serving

Details

Servings 6
Cooking time 15mins
Adapted from cooking.nytimes.com

Preparation

Step 1

In a blender, combine olive oil, tuna, mayonnaise, capers, lemon juice, anchovies, garlic and 2 tablespoons basil and purée until creamy.

Lay tomatoes out on a platter and spoon sauce over the tops. Season with salt and a generous amount of pepper and garnish with basil leaves. Serve with bread.