Tuna and Tomato Sandwich

Method

1. To make the candied cherry tomatoes: heat a drizzle of seed oil in a pan, add a pinch of salt and a handful of sugar, then place the cherry tomatoes cut side down and caramelize until soft and glossy.
2. Slice the oxheart tomato into rounds and arrange on a plate. Season with salt, freshly ground black pepper, oregano, finely chopped garlic, lemon zest, a squeeze of lemon juice, and a drizzle of extra virgin olive oil. Let marinate.
3. Prepare the mayonnaise: in a tall container, combine 220 ml of seed oil, 1 egg, the juice of half a lemon, and a pinch of salt. Start blending from the bottom, slowly raising the immersion blender as it emulsifies.
4. Add to the mayonnaise: colatura di alici (anchovy sauce) to taste, finely chopped sun-dried tomatoes, and whole Taggiasche olives (do not blend to keep texture). Stir to combine.
5. Toast the pizza bread in a dry pan until golden and crispy on both sides.
6. Assemble the sandwich: spread a generous layer of the flavored mayonnaise on the bottom half of the pizza bread. Layer the marinated tomato slices, then the candied cherry tomatoes, thinly sliced Tropea red onion, drained canned tuna, and fresh basil leaves. Close with the top half of the bread and press gently.