Start by making the tonnato sauce. In a blender, combine the drained tuna, anchovies, olive oil, lemon juice, capers, mayonnaise, and black pepper. Blend until smooth and creamy. If the mixture is too thick, add a bit more lemon juice to achieve a creamy consistency.

Set the tonnato sauce aside in the fridge to chill while you prepare the breadcrumbs and capers.

Rinse and thoroughly pat the capers dry. In a pan over medium heat, fry the capers in a few tablespoons of olive oil. Cook them until they're crisp and just starting to turn golden. Remove the capers from the pan and drain them on a paper towel.

Using the same oil, fry the panko breadcrumbs. Stir frequently until they are toasted and a deep golden brown. Remove them from the pan immediately to prevent burning.

To assemble, spoon a generous serving of the chilled tonnato sauce onto your serving plate and spread it evenly. Scatter plenty of ripe tomatoes over the sauce, then top with the toasted breadcrumbs, fried capers, and a sprinkle of black pepper. Enjoy!