Ingredients

• 4 tuna steaks of 150 g
• 3 pink grapefruits
• extra virgin olive oil
• salt
• 1 slice of bread
• pistachios
• Sesame seeds

For the recipe escalope of tuna and pink grapefruit, peel 3 pink grapefruits also removing the white skin; cut them into rings.
To roast 4 tuna steaks of 150 g each in a large non-stick pan, without seasonings, for about 3 minutes per side. Finally add salt, remove from the pan and keep warm. Pour the juice of a quarter grapefruit into the cooking juices, add salt and cook until reduced by half.
Switch off heat and add 4 tablespoons of oil and the grapefruit slices. Serve the sliced ​​tuna steaks with the grapefruit.
To complete with toasted bread crumbs together with crushed pistachios and sesame seeds. Garnish with fresh chervil.

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