Tom Kerridge's Tomato Tonnato with Olives and Capers Recipe | Food Network UK

Ingredients

• 50ml light olive oil
• 2 tbsp capers, drained
• 600g ripe tomatoes, ideally a mixture of sizes and colours
• 50g pitted kalamata olives, thickly sliced
• 2 tsp baby capers, drained
• Handful small basil leaves
• Tonnato:
• 3 large free range eggs
• 140-160g tin of good quality tuna in olive oil, drained
• 6 anchovies
• 1 garlic clove, chopped
• 2 tsp red wine vinegar
• 1 tsp Dijon mustard
• 100ml extra virgin olive oil
• Juice of 1 lemon
• Salt and freshly ground pepper
• 2 tbsp flat leaf parsley, finely chopped
• Extra virgin olive oil to drizzle
• Chargrilled ciabatta to serve