1 tbsp lemon juice
1 tin PYSCIS Bullet Tuna
1 tsp dijon mustard
1 garlic clove, peeled
Olive oil (4-6 tbsp)
4 tbsp small capers
Tomatoes of choice (heirloom tomatoes in thin slices or cherry tomatoes quartered)
Place lemon juice, tuna, garlic, and 2 tbsp capers in the food processor and begin blending, adding olive oil slowly until smooth and pourable. Season with salt and black pepper.
Pour the tonnato sauce over sliced/quartered tomatoes and garnish with the remaining capers.
Best served with fresh crusty bread.