Set the oven to 140°C/275°F/Gas 1. Cut the tomatoes into quarters, put in a ceramic dish, season with salt and pepper and drizzle with half of the olive oil and half of the balsamic vinegar. Bake in the oven for 1½ hours, then remove and drizzle with the remaining oil and vinegar.
Trim the tuna loin of any sinews, but don’t worry about the black part of the flesh – it tastes very good! Cut into 1cm (⅓in) julienne, mix with the next seven ingredients and leave to sit at room temperature for 1 hour. Just before serving, drain the olive oil and vinegar from the tomatoes, add along with the tamari to the tuna and mix in gently. Serve with the tomatoes.
© 1997 Peter Gordon. All rights reserved.