5 medium Early Girl tomatoes
1 celery stalk
1 cucumber, peeled and seeded
Salt and freshly ground black pepper
1 pinch cayenne
1/4 cup extra-virgin olive oil
1 drop honey, optional
1 drop hot red pepper sauce, optional
1 teaspoon Dijon mustard
1 tablespoon sherry vinegar
1/3 cup grapeseed oil
3 ounces fresh sushi grade ahi tuna, diced
1 teaspoon capers
1 tablespoon chopped shallots
1 tablespoon chopped parsley
1 tablespoon chopped chives
2 tablespoon fresh lemon juice
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