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Summer Tomato Tonnato Salad
Ingredients
- 1 large egg
- 1/4 cup (60ml) fresh lemon juice (from 2 whole lemons), divided
- 2 anchovy fillets (about 1/4 ounce; 7g)
- 1 teaspoon (5ml) Dijon mustard
- 1 teaspoon (5g) capers, drained
- 1/2 cup (120ml) vegetable oil
- 4 ounces (113g) oil-packed tuna, such as Ortiz, drained
- 1/2 cup (120ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the Salad:
- 2 pounds (900g) mixed ripe tomatoes (see note)
- 2 tablespoons (30g) chopped Calabrian chilies
- Toasted black sesame seeds and coarse sea salt, for serving (optional)
- 15 to 20 fresh basil leaves, large leaves torn and small leaves left whole
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