This salad is as simple as simple can be, but when I saw that plate in Laine's studio (read about her plates here), I just saw that beautiful burrata on it. The first idea was to serve just burrata with some truffle salt and olive oil, but then I made the peas and there were amazing Italian chilli olives in the fridge and then, out of nowhere, I saw the very good (expensive) tuna in the cupboard. And that was it, and I made this.

Ingredients

12 large green olives
300‒400 g very good Italian tuna in olive oil
handful of crunchy peas (recipe here)
1/2 organic lemon zest, finely grated
2 tbsp extra virgin olive oil
sea salt to taste
freshly ground black pepper

Prepare

Press down on each olive, so they get a bit mushy. Place on the plate together with tuna and peas. Sprinkle some oil, zest, salt and pepper on top and serve.

Recipe and pictures: Signe Meirane
Accessories and glasses: HM Home
Camera: Sony Alpha 7s