4 oz. canned tuna, drained & flaked
2 tsp. capers drained plus 1 tbsp. for garnish
3 flat anchovy fillets, drained
1/4 c. defatted, unsalted chicken broth
2 tbsp. fresh lemon juice
1/4 c. olive oil
1 c. cholesterol free, low fat mayonnaise
Freshly ground black pepper, to taste
4 lg. ripe beef steak tomatoes
1 tbsp. finely grated lemon zest
6 fresh basil leaves, slivered

1. Place tuna, 2 teaspoons capers, anchovies, chicken broth and lemon juice in the bowl of food processor. Process for 1 minute or until smooth.

2. With motor running, pour oil through feed tube. Remove mixture to a bowl and fold in mayonnaise. Season with pepper to taste. Cover and chill until time to use.

3. Cut tomatoes in quarters without cutting all the way through. Put on individual plates and pour chilled tuna sauce over them. Garnish with capers, lemon zest and slivered basil. Serves 4 as appetizer.