Frittata with Tuna and Tomatoes

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Frittata:

6 large eggs, beaten, at room temperature

Two 5-ounce cans tuna packed in olive oil, drained and flaked into 1/4 to 1/2-inch pieces, such as Flott

1/4 cup milk, at room temperature

3 tablespoons chopped fresh flat-leaf parsley

1 tablespoon anchovy paste

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter, at room temperature

2 Roma tomatoes, seeded and chopped

Topping:

1 cup (8 ounces) mascarpone, at room temperature

1/2 teaspoon kosher salt

Zest of 1 small lemon