Ingredients

• 1 g tuna steak
• 100 g kalamata olives
• 80 g shelled pistachios
• 50 g stale bread
• 1 green chilli pepper
• extra virgin olive oil
• salt

To prepare seared tuna with olives and pistachios, roughly chopped olives and pistachios.
whisk stale bread and toast it in a pan with 1 tablespoon of oil for a couple of minutes, until it becomes golden brown.
Rub the tuna steak with a little salt and cook it whole in a pan with 3 tablespoons of oil for a couple of minutes per side, including the ends, then let it cool.
cut it finally in thin slices, distribute it on the plates, season it with toasted bread, chopped pistachios and olives and sliced ​​chilli pepper.
serve accompanying it at will with wild radicchio and pickled lemon (on sale in Middle Eastern specialty shops or online).

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