Sauce Vierge*

3 medium vine-ripe tomatoes
2 shallots, finely chopped
2 T julienned basil
1 T extra-virgin olive oil
Juice of 1 lemon
Salt
Freshly ground white pepper to taste

Plunge tomatoes into boiling water for about 30 seconds. Cool in ice bath. Peel, seed, and dice into 1/4-inch cubes. Add the olive oil, basil, lemon juice, and shallots. Adjust seasonings to taste. Serve with Grilled Tuna.