I had to bite my tongue while Jody prepared this week’s Tomato Salad with Tuna Tapenade. The photographer in me was dying to speak up: Don’t you want to sneak a little preserved lemon into that? Some extra visual pop? Truth be told, my wife has always been a member of the “flavor first ” camp, with visual appeal a distant second. And we use preserved lemons in everything, so this week we’re giving tomatoes a turn, and tapenade. Is anything more summery than the crazy quilt of tomatoes just ripening in New England, along with an herby tapenade, basil and olive oil? If you’ve never sat down at a table with tapenade because you’re afraid it might once have dated an anchovy, then fear not. As Jody explains in her notes, this tuna tapenade’s for you.