Recipe

Make Seasoned Breadcrumbs

1. Toast bread: Preheat oven to 250°F. Trim off any thick part of crust and cut bread into 1-inch cubes. Spread cubes on baking sheet in single layer and bake until completely dry, but not browned, about 1 hour. Don’t worry, it’s OK if pieces take on tiny bit of color. Cool fully, then place in food processor and pulse into crumbs. You want crumbs to be roughly same size—small, but not powdery.
2. Add seasoning: In medium bowl, toss to combine pulsed breadcrumbs, parmesan, garlic powder, mustard powder, salt and pepper. Store in airtight container at room temperature for up to 3 days.

Make Tonnato

1. In blender, combine anchovies, garlic, mustard, lemon juice, egg yolks, half of olive oil and half of white wine. Pulse until smooth. Add tuna, capers, salt, pepper and remaining olive oil and white wine. Blend until smooth. Taste and adjust seasoning with more lemon juice, salt and pepper. Tonnato will keep in fridge for up to 1 week.

Fry Capers

1. Pat and dry capers. In frying pan, heat vegetable oil over medium-high heat. Check to see if oil is hot enough by adding single caper—if it sizzles, it’s ready to go.
2. Add capers to pan and fry until they crisp up and start to look like crystals, about 5 minutes. You’ll notice capers change color and open as they cook. Reduce heat as necessary to avoid burning. Transfer capers onto paper towel–lined baking sheet to absorb excess oil.

Assemble Salad

1. Spread tomatoes evenly onto large plate. Add lemon juice, olive oil, salt and pepper. Top with seasoned breadcrumbs, chives and crispy capers. Add few dollops of tonnato and finish with dill flowers or sprigs.