Tomato tonnato

In the small bowl of a food processor (or use a hand blender), whizz the parsley (leaves and tender stalks) and oil; transfer to a bowl and set aside. Wipe out the food processor bowl, then add the lemon juice, anchovies, tuna, mayonnaise, garlic and 1 tbsp capers and blend to a smooth paste, adding 3-4 tbsp water until it reaches a thick pouring consistency; set aside.

Slice the red choice tomatoes and halve the baby plum tomatoes; arrange on a platter. Sprinkle with salt, then spoon over some of the tuna dressing (cover and store the leftovers in the fridge for up to 2 days). Scatter over the remaining 2 tbsp capers and drizzle with the parsley oil.