Sweet peaches, creamy burrata, and silky yellowfin tuna belly come together in a salad that feels effortlessly elegant. Every ingredient has room to shine: juicy peaches bring freshness, burrata adds richness, and Lata Yellowfin Tuna Belly in Olive Oil delivers buttery texture and delicate flavor in every bite. Finished with basil, pistachios, and a bright lemon dressing, it's the kind of recipe that's as beautiful on the table as it is delicious.
Perfect for warm evenings, long lunches, or when you want to turn a tin of exceptional conservas into something unforgettable.
What You'll Need
Serves 2
- 1 tin Lata Yellowfin Tuna Belly in Olive Oil
- 2 ripe peaches, sliced into wedges
- 1 burrata (about 200 g)
- A handful of fresh basil leaves
- 2 tbsp roasted pistachios, roughly chopped
- A handful of arugula or mixed baby greens (optional)
- Flaky sea salt
- Freshly cracked black pepper
For the lemon dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- Zest of lemon
Lata Yellowfin Tuna Belly in Olive Oil
View productHow to Make It
- Arrange the sliced peaches on a serving platter, layering them with the arugula if using.
- Tear the burrata into generous pieces and place it among the peaches.
- Gently flake the Yellowfin Tuna Belly into large pieces and distribute it over the salad, preserving its delicate texture.
- Whisk together the olive oil, lemon juice, honey, Dijon mustard, and lemon zest until emulsified.
- Spoon the dressing over the salad and finish with basil leaves, chopped pistachios, flaky sea salt, and plenty of black pepper.
- Serve immediately with warm crusty bread to soak up the creamy burrata and citrus dressing.
Get inspired and add your personal touch.
Why It Works
This salad is all about balancing textures and flavors. The buttery tuna belly pairs beautifully with creamy burrata, while ripe peaches add natural sweetness that complements the richness of the fish. Lemon brightens every bite, basil keeps it fresh, and crunchy pistachios add the perfect finishing touch.
Lata Tip: Use peaches at peak ripeness and serve the burrata at room temperature for the creamiest texture and fullest flavor.
Made this tuna salad? Plate it beautifully, snap a photo, and tag @get.lata; we'd love to see your version and share our favorites with the Lata community.
