Tomato tonnato

A simple summer starter using seasonal tomatoes. Keep the extra dressing here to spoon over roasted vegetables or hard-boiled eggs.

Ingreadient

• ½ x 25g pack flat leaf parsley
• 4 tbsp extra virgin olive oil
• ½ lemon, juice
• 6 anchovy fillets in olive oil, drained
• 150g jar albacore tuna in extra virgin olive oil, drained
• 5 tbsp mayonnaise
• 1 clove/s garlic
• 3 tbsp nonpareille capers, drained and rinsed
• 450g No.1 Red Choice Tomatoes
• 400g fresh Waitrose Baby Plum Tomatoes

Step by step

1. In the small bowl of a food processor (or use a hand blender), whizz the parsley (leaves and tender stalks) and oil; transfer to a bowl and set aside. Wipe out the food processor bowl, then add the lemon juice, anchovies, tuna, mayonnaise, garlic and 1 tbsp capers and blend to a smooth paste, adding 3-4 tbsp water until it reaches a thick pouring consistency; set aside.
2. Slice the red choice tomatoes and halve the baby plum tomatoes; arrange on a platter. Sprinkle with salt, then spoon over some of the tuna dressing (cover and store the leftovers in the fridge for up to 2 days). Scatter over the remaining 2 tbsp capers and drizzle with the parsley oil.