“Thon et tomate” Inspired by the dish “tomates à l’antibois”- an heirloom tomato is blanched, peeled, and hollowed out. The interior of the tomato is replaced with a tartare of tuna and gelled tomato water that has been dressed in a vinaigrette made from 2yr fermented tomatoes. The dish is finished with seasoned breadcrumbs and a yogurt cream. A seasonal favorite returns tonight!