(this will make for more than one hoagie)
3.5 oz tuna
1/2 cup olive oil
1 garlic clove
4 anchovies (I like Napoleon or Sclafani at the moment)
1 egg yolk
1/4 cup of chilled sparkling water
1/2 of a lemon juiced
1/4 cup cream
(this is for one hoagie, increase it per person)
6 caper leaves
1 small red tomato (not soft/ripe)
Red wine vinegar
1. Heat up 3 tablespoons of olive oil in a small pot on low heat.
2. Thinly slice the garlic and add it to the pot. Add in the anchovies. Let this cook for 10 minutes. The anchovies should breakdown.
3. Add the tuna and cook for an additional 7 minutes. While everything is cooking, gently break down the tuna with a wooden spoon.
4. Turn off the heat and set aside until it cools (around 20 minutes).
5. Once it has cooled transfer to a tall container.
6. Add in the egg yolk, lemon juice, cream, and sparkling water to the tuna mixture. Blend until it thickens. If you want it looser, add more olive oil but use a whisk or spoon (immersion blended can thicken it back up). Taste for salt but this should be salty enough with the anchovies.
7. You can use it right away or make this a day in advance. If you are making it a day in advance, pour into a sealable jar for storage.
1. Slice the tomato into three rounds, cutting off the outer parts so each piece can lay flat. Place the tomato slices on a piece of paper towel. You can at this point put them in the fridge to continue to dry out.
2. In a stainless steel frying pan, heat up olive oil and add caper leaves. Let these fry for 3 minutes on each side or until crispy. Turn off heat but do not discard the oil. Transfer the leaves to a wire rack.
3. In a shallow bowl add a small amount of flour, black pepper, and oregano. Do not add salt. Salt will draw moisture out of the tomato. Only salt after the tomato has fried.
4. In another shallow bowl add the tomatoes and toss gently with olive oil. Some people like to do an egg dip here but I prefer olive oil.
5. Reheat pan that had the caper leaves in it to medium heat. You may need to add more olive oil for a shallow fry.
6. Add tomato slices to the flour mixture and coat both sides. Carefully place tomatoes in frying pan. Fry each side for 4 minutes. Transfer to wire rack (not a plate with a paper towel or the tomatoes will go soggy).
7. While your tomatoes are resting, shred the iceberg lettuce. Now you can salt the tomatoes.
8. Hoagie assemble is: bottom roll gets a drizzle of olive oil and red wine vinegar and some salt and pepper. Next is the shredded lettuce, ontop of that is the fried tomatoes, pour on some tonnato, and then the crispy caper leaves.