Rotisserie Chicken Tonnato with Tomato Salad

Using a food processor, puree one 6-ounce can undrained tuna packed in oil, 1/2 cup mayonnaise, 1/4 cup extra-virgin olive oil, 3 anchovy fillets and 2 tablespoons each drained capers, fresh lemon juice and water. Remove the meat from one 3 1/2-pound rotisserie chicken (discard the skin and bones) and slice; drizzle with the tonnato sauce. In a small bowl, toss together 1 pint quartered grape tomatoes and 1 tablespoon extra-virgin olive oil; season with salt and pepper and stir in a handful of chopped fresh summer herbs (such as basil, chives or tarragon). Serve the tomato salad with the chicken.