Tomato Tonnato

• 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

1. In a blender, combine olive oil, tuna, mayonnaise, capers, lemon juice, anchovies, garlic and 2 tablespoons basil and puree until creamy.
2. Lay tomatoes out on a platter and spoon sauce over the tops.
3. Season with salt and a generous amount of pepper and garnish with basil leaves.
4. Serve with bread.

extravirgin olive oil, three, mayonnaise, capers, lemon juice, anchovy, garlic, basil, mixed tomatoes, salt, black pepper, crusty bread

Taken from cooking.nytimes.com/recipes/12664 (may not work)