We had this dish tonight with fresh-from-the-garden tomatoes, smothered in a sauce made of tuna fish, capers, and anchovies, among other ingredients. My guess is that no child under the age of, say, 20, would eat it (at least no child I know). Kahuna and I, however, found it to be outstandingly delicious, especially with that lemon zest and slivered basil garnish. This is a keeper.
I got the recipe from an old issue of Parade Magazine, but I found the identical one here
. While the recipe called for an entire cup of mayonnaise, I put in just 1/4 cup, and I thought the results were perfect.
As you can see, I still have a few more garden vegetables to use up. We have been eating like kings all summer.