Pickle the shallots

• Slice the shallot thinly and place in a bowl.
• Add the cider vinegar, water, sugar and salt, then mix well.
• Leave to pickle while you prepare the rest.

Make the tonnato sauce

• In a bowl, combine the mayonnaise, drained tuna, anchovy fillets, capers and lemon juice.
• Whisk until combined but keep it slightly chunky, or blend for a looser sauce.

Fry the capers

• Heat a little oil in a frying pan and fry the capers until crisp.
• Drain on paper towel.

Assemble the plate

• Arrange the sliced tomatoes on a plate and season with salt and black pepper.
• Spoon the tonnato sauce over the tomatoes.
• Top with fried capers, chervil, pickled shallots, pine nuts and shaved parmesan.
• Finish with a drizzle of extra virgin olive oil.