This recipe is quite simple, but like all simple things it requires a bit of added attention and care.
I suggest preparing the tuna cream sauce a few hours ahead of time to allow all its flavours to be softened by the rich roundness of the mayonnaise.
I recommend leaving it rather rustic, without blending it in a food processor. The ingredients will be in small pieces: the tuna freshly shredded with a fork, the capers chopped with a knife after rinsing them, and the finely chopped anchovies.
There are no pre-defined proportions; you just have try it out and taste as you go, changing it as you wish. Be sure to pay close attention to the nuances, tanginess, aromatic qualities and oiliness. You can also add a bit of finely chopped aromatic herbs (which ever ones you prefer) or a bit of lemon zest.
It isn’t enough for it to be good; it has to be special - which doesn’t necessarily mean it has to be complicated.
Plate as you prefer. I've chosen a classic, geometric, symmetrical presentation and to give movement and verticality to the plate with caper berries and edible flowers, alternating quenelles of the rustic tuna cream with pieces of drained tuna.
