600g fresh tuna
2 bulbs of fennel
150g Demetra pistachio sauce
extra virgin olive oil, salt and pepper to taste
Grill the tuna for a few minutes. Thinly slice the fennel and peel the orange, removing skin and pith. Mix the orange segments and the fennel with oil, salt and pepper and arrange on a plate; slice the tuna and place next to the salad. Garnish the fish with the pistachio sauce and serve.