Serves 2
Directions
- 1For the fried capers, dry the capers well and chop them roughly. Heat the neutral oil in a pan and fry the capers, covering the pan with a paper towel to prevent splashing. Once crispy, drain on paper towels.
- 2In a food processor, mince the capers and optional anchovies. Add the tuna, lemon juice, and mayonnaise and process into a paste.
- 3Remove the paste from the food processor and gently fold in the sour cream.
- 4Season the sauce with 1/2 teaspoon of salt, pepper, and a few drops of caper water until flavorful.
- 5Arrange the sliced tomatoes on a plate, spread the tuna sauce over them, and garnish with fresh herbs and shaved parmesan.
Ingredients
- 2 whole beefsteak tomato
- 2 whole smaller tomato
- to taste dill
- to taste parsley
- to taste shaved parmesan
- to taste salt
- to taste pepper
- to taste lemon
- 1 tbsp caper
- 2-3 tbsp neutral oil
- 1 dose canned tuna
- 1 cup sour cream
- 3-4 tbsp mayonnaise
- 1/2 lemon lemon juice
- 2 tbsp caper
- 1-2 whole anchovy fillet (optional)
Equipment
food processorpanpaper towels
Tips
- The tuna cream can be made a day or two in advance.
- Serve with white bread, baguette, or focaccia.
- For a richer sauce, use only mayonnaise, though the creator prefers the lighter version with sour cream.
- If you don't have beefsteak tomatoes, San Marzano tomatoes are highly recommended.
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