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1
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
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2
Add the tomatoes and cook, stirring gently, until reduced slightly, 6-7 minutes.
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3
Stir in the sugar, and 2 tablespoons of the vinegar and season with salt to taste.
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4
Cook the tomatoes until the flavors blend, about 1 minute.
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5
Using a slotted spoon, transfer the tomatoes to a sieve set over a bowl and let the liquid drain for a few minutes.
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6
Let the tomatoes cool completely.
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7
Meanwhile, place the roasted peppers in a bowl and add 1 tablespoon of the olive oil, the remaining 1 tablespoon vinegar, and a little salt and toss to mix.
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8
Let stand for about 30 minutes.
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9
Place the olive paste and the remaining 3 tablespoons olive oil in a small bowl and whisk to mix.
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10
Assemble the salad: Line a 9-inch pie plate with plastic wrap, leaving some overhanging in two places.
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11
Arrange half of the roasted peppers on the bottom of the pie plate, scatter half of the tuna on top, drizzle a little basil oil over it, and top with half the tomato mixture.
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12
Top with layers of the remaining pepper strips, tuna and tomato mixture, drizzling some of the basil oil very lightly over the layers.
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13
Place a large serving plate on top of the pie plate, invert it and remove the pie plate and plastic wrap.
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14
Drizzle a little of the basil oil and the olive past mixture over the top of the salad.
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15
Decoratively drizzle the remaining basil oil around the salad (you might not need all of it) and dot with the remaining olive paste mixture.
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16
Serve the salad at once.
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17
Note: Small jars of black olive paste are available in specialty food markets.
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18
If you can't find any, substitute tapenade.
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19
Fresh Basil Oil:.
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20
If using the oil right away, you can skip blanching the basil.
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21
1 1/2 cups packed basil leaves.
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22
1/2 cup extra-virgin olive oil.
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23
Kosher salt.
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24
Bring a medium-size saucepan of water to a boil over high heat and prepare a bowl of ice water.
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25
Blanch the basil in boiling water just until it turns bright green, 10-15 minutes.
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26
Drain and plunge into the ice water.
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27
Drain again, pressing it against the sieve to extract as much water as possible.
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28
Place the basil in a blender, add the olive oil and puree until completely smooth.
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29
Transfer to a bowl, season with salt, and let stand 30 minutes before using.
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30
The oil will keep in the refrigerator for 1 week.
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31
Bring to room temperature before using.
