Summer Tomato Tonnato Salad Recipe

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
• 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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