Prep time 20 mins
Cook 30 mins
Serves 6 as a shared dish
When it is summer, tomatoes are at their peak. If you can find ripe heirloom varieties, use those, otherwise just a good vine-ripened tomato will be fine as long as it is ripe and juicy and not floury-textured. For this easy salad, which is a take on a vitello tonnato, we've added roasted peppers, though just sliced tomatoes and the tuna sauce is a combination that can't be beaten on its own.
3 large red peppers (capsicum)
1 packet mixed baby peppers
2-3 heirloom tomatoes
6 anchovy fillets, thinly sliced
2 tsp capers in vinegar
Basil leaves, to serve
185g tuna flakes in brine or spring water (not oil)
1 large garlic clove, coarsely chopped
2 heaped tsp capers in vinegar, plus extra to serve
½ cup mild extra virgin olive oil, plus extra to serve
White wine vinegar, to taste
1. Preheat oven to 200°C. Rub peppers with oil and roast in oven on a tray until dark golden and tender (30 minutes). Cool in a heatproof bowl, covered to steam the skin, then peel and remove seeds. You can use the liquid from the peppers to brush the seeds away while keeping the flavour. Slice into quarters and set aside.
2. For tonnato sauce, blend ingredients (except oil and white wine vinegar) in a blender to combine, then slowly add oil until a smooth sauce. Season to taste with salt, pepper and a drop of white wine vinegar, or to taste.
3. Arrange peppers on a platter and top with sliced tomatoes. Drizzle over tonnato sauce and garnish with anchovy fillets, capers and basil and a good crack of black pepper.
Credit: Photography Alicia Taylor, styling Caitlin Melling