1 Whizz the parsley and olive oil in the small bowl of a food processor (or use a hand blender); transfer to a bowl and set aside. Put the lemon juice, anchovies, tuna, mayonnaise, garlic and 1 tbsp capers in the food processor and blend to a smooth paste, adding around 3-4 tbsp water until a thick pouring consistency; set aside.
2 Roughly chop or slice the tomatoes, then arrange on a platter. Sprinkle with salt, then spoon over the tuna dressing. Serve with the remaining 2 tbsp capers and the parsley oil.
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