Summer Tomato Tonnato Salad

Ingredients

• For the tonnato:
• 1 large egg
• 1/4 cup fresh lemon juice, divided
• 2 anchovy fillets
• 1 teaspoon Dijon mustard
• 1 teaspoon capers, drained
• 1/2 cup vegetable oil
• 4 ounces oil-packed tuna, such as Ortiz, drained
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• For the salad:
• 2 pounds mixed ripe tomatoes
• 2 tablespoons 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

Directions

1. Add the egg, 2 tablespoons (30ml) lemon juice, anchovies, mustard, and capers to a narrow, tall container sized so the immersion blender head fits snugly. Pour the vegetable oil over the top, then wait 15 seconds so it can settle. Set the immersion blender head against the bottom and blend on high without pulsing or lifting it. Once the mayonnaise starts to come together, gently angle and raise the blender head until the oil is fully worked in, somewhere between 30 and 45 seconds.
2. Switch off the blender and pull it from the cup. Use a rubber spatula to scrape down the sides, then add the tuna and the remaining 2 tablespoons (30ml) lemon juice. Put the blender head back into the cup and blend only until the tuna is fully mixed into a smooth sauce, 15 to 30 seconds. Do not take it too far, since over-blending can make the sauce grainy.
3. Scrape the sauce into a medium mixing bowl. While whisking the whole time, slowly stream in the olive oil until emulsified. Add salt and pepper to taste, then refrigerate the sauce until you are ready to serve.
4. With a sharp chef's knife or serrated knife, cut the tomatoes into a mix of slices, wedges, and bite-size pieces.
5. Spoon the tonnato across a large serving plate, or divide it among individual serving plates, spreading it into an even layer. Pile the tomatoes over the tonnato, then add small spoonfuls of Calabrian chilies. Scatter sesame seeds and sea salt over the tomatoes, if using, then finish with the basil leaves. If you are skipping the sea salt, season the tomatoes with kosher salt. Serve immediately.