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Shared By Margot Miller

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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