Beefsteak Tomatoes with Rich Tuna Slather

Wait until tomatoes are at their ripest. Do not salt them or they will release water and make the slather runny. The tuna mixture can be made ahead and chilled.

1 can (6 oz) white albacore tuna (packed in water), drained
2 tsp. drained tiny capers
3 Tbsp. defatted chicken broth
2 Tbsp. fresh lemon juice
3 Tbsp. olive oil
1/2 cup mayonnaise
salt and freshly ground black pepper, to taste
3 or 4 large ripe tomatoes, sliced 1/4 inch thick
1/2 cup finely slivered fresh basil leaves

Mix the tuna, capers, chicken broth and lemon juice in the bowl of a food processor. With the motor running, pour the oil through the feed tube. Remove the mixture to a bowl and fold in the mayonnaise. Season with salt and pepper. Cover and chill for at least 1 hour, or until ready to use. Arrange tomato slices on a large, flat platter so they do not overlap. Place a tablespoon of the tuna mixture atop each tomato slice and spread slightly. Sprinkle generously with pepper and the basil. Serve immediately.