Summer Tomato Tonnato Salad Recipe

Name: Summer Tomato Tonnato Salad Recipe
Ingredients: 1 large egg; 1/4 cup (60ml) fresh lemon juice (from 2 whole lemons), divided; 2 anchovy fillets (about 1/4 ounce; 7g); 1 teaspoon (5ml) Dijon mustard; 1 teaspoon (5g) capers, drained; 1/2 cup (120ml) vegetable oil; 4 ounces (113g) oil-packed tuna, such as Ortiz, drained; 1/2 cup (120ml) extra virgin olive oil; Kosher salt and freshly ground black pepper; 2 pounds (900g) mixed ripe tomatoes (see note); 2 tablespoons (30g) chopped Calabrian chilies; Toasted black sesame seeds and coarse sea salt, for serving (optional); 15 to 20 fresh basil leaves, large leaves torn and small leaves left whole