Pistachio-crusted tuna

METHOD

Finely chop the pistachios with a knife or a food mixer, then put them in a dish with the sesame seeds and breadcrumbs. Mix them together to form the crust and season with salt to taste.

Take the fresh tuna and cut it into 4 cm chunks, using a very sharp knife so that you do not break the fibres. Dip the pieces of tuna in the extra virgin olive oil and then coat them with the crust.

Put some extra virgin olive oil in a non-stick saucepan, heat it to the ideal cooking temperature, place the coated tuna pieces inside and cook them for no more than 2 minutes on each side.

Once they are cooked, remove them from the pan and cut them into slices approximately 1.5 cm thick. Put the slices in a serving dish. The pistachio-crusted tuna is ready to serve.