1 6 oz can albacore or chunk light tuna packed in water
2 tsp drained tiny capers
3 TBS chicken broth
2 TBS lemon juice
3 TBS olive oil
1/2 c. greek yogurt
salt & pepper to taste
3 or 4 large ripe tomatoes sliced 1/4 inch thick
1/2 c. finely slivered fresh basil leaves

Mix the tuna, capers, chicken broth and lemon juice in food processor or blender.
With the motor running, pour the oil into the container. Remove the misture to a bowl and fold in the yogurt. Season with salt and pepper. Cover & chill for at least 1 hour or until ready to use.

Arrange the tomato slices on a large flat platter so they do not overlap. Place a tablespoon of the tuna mixture atop each tomato slice and spread slightly. Sprinkle generously with pepper and slivered basil. Serve immediately.