Tomato tomato with crispy capers

Boil 1 egg 5 mins, cool and peel and put  in a small food processor or blender together with 135g  tuna from a tin (incl the oil), the zest and juice from 1/2 lemon, 1 minced clove of garlic, 1/2 tsp Dyon mustard and 30 ml grapeseed oil and whizz   until it emulsifies into a smooth sauce. Season with salt and pepper 

Wash 2 tsp salted capers, drain and dry, then pan fry them in 4-6 mins in 4 tbsp olive oil till the flowers open and the color changes. Drain and reserve the oil

Cut 2 big Coeur de Boeuf tomatoes in 5 mm slices

Spoon the tuna paste on 2 plates, then arrange the tomatoes like a salade Caprese

Mix the caper oil with 1 tsp old balsamic vinegar and sprinkle over the tomatoes

Finish with rucola and shaved Parmesan and black pepper

< alternative: a small portion as an amuse

Recipe Alice Zaslavsky in Delicious Magazine