Tuna tagliata with fennel and orange salad and pistachios

Ingredients for 4 people
  1. 600g fresh tuna
  2. 2 bulbs of fennel
  3. 1 orange
  4. 150g Pistachio Sauce
  5. q.s. Extra-Virgin Olive Oil
  6. q.s. Sea Salt Flakes
  7. q.s. Black Pepper, Ground

  • 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.