Ingredients (serves 4)
For the tomatoes:
– 4 oxheart tomatoes, ripe but firm
– Miracolo olive oil
– Salt, to taste
For the basic mayonnaise (yolk only):
– 1 egg yolk (at room temperature)
– 150–200 ml of Miracolo extra virgin olive oil
– 1 teaspoon mustard
– Juice of ½ lemon
– Salt and pepper, to taste
For the tuna sauce:
-150 g canned tuna, well drained
-1 tablespoon desalted capers
-2 anchovy fillets packed in oil
-100 g of mayonnaise (prepared beforehand)
To finish:
– Whole capers (for garnish)
– Fresh nasturtium flowers and leaves
Method
Marinate the tomatoes
– Wash the tomatoes and slice them into rounds about 1 cm thick.
– Season with salt and, then let rest Miracolo olive oil t for at least 30 minutes at room temperature.
Prepare the mayonnaise (yolk only)
– In a bowl or tall container, combine the egg yolk, mustard, a pinch of salt, pepper, and lemon juice.
– Begin blending with an immersion blender, slowly drizzling in the Miracolo olive oil until a thick, stable consistency is reached.
– Adjust seasoning and acidity to taste
Prepare the tuna sauce
– Blend together the tuna, capers, anchovies, and mayonnaise until smooth.
– If needed, add a few drops of cold water or oil to adjust the texture.
Plate the dish
– Arrange the marinated tomato slices on a plate.
– Add the tuna sauce on top of each slice (using a spoon or piping bag).
– Garnish with whole capers and fresh nasturtium.