| Cuisine: Italian | Type: Light Meal | Serves: |
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Source:
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NY Times Cooking |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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5 tbs. extra-virgin olive oil 1 three-oz. can imported tuna packed in olive oil, drained and flaked ¼ cup mayonnaise 2 tsp. drained capers 2 tsp. fresh lemon juice 2 anchovy fillets, optional 1 fat garlic clove, smashed and peeled 2 tbs. tightly packed basil leaves, more for garnish 2 pounds mixed tomatoes, large ones cut in slices, small ones cut in wedges Coarse sea salt Black pepper Crusty bread, for serving |
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Instructions:
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In a blender, combine olive oil, tuna, mayonnaise, capers, lemon juice, anchovies, garlic and 2 tablespoons basil and purée until creamy. Lay tomatoes out on a platter and spoon sauce over the tops. Season with salt and a generous amount of pepper and garnish with basil leaves. Serve with bread. |
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Related recipes:
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None |
2021-07-18