Tonnato on Tomato

Put the anchovies, tuna, lemon juice, first measure of capers, garlic, dijon mustard and egg yolks into a food processor or a bowl suitable for an immersion blender, and pulse until smooth. While pulsing, add the oil, bit by bit blending until smooth. The consistency should be loose, but not runny. Add salt and pepper to taste.

Put a small frying pan on at medium heat. Add the pine nuts to the dry pan (no oil). Shake the pan occasionally until the nuts have turned golden. Remove form the pan.

Put 2 teaspoons of oil into the frying pan and heat. Add the second measure of capers and fry until crispy. Take out and place on a paper towel to drain.

Put the sliced and halved tomatoes onto a serving platter. Drizzle the tonnato sauce over the tomatoes. Top with the capers and pine nuts. Sprinkle with some sliced basil leaves.