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Serves: 6 as a starter
handful flat leaf parsley
4 tbsp extra virgin olive oil
1 tbsp lemon juice
6 anchovy fillets in olive oil, drained
220g jar albacore tuna in olive oil, drained
5 tbsp mayonnaise
1 garlic clove, peeled
3 tbsp small capers, rinsed
750g tomatoes (use a mix of colours and sizes)
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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in July 2015.