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Tuna tagliata with fennel and orange salad and pistachios

Tuna tagliata with fennel and orange salad and pistachios

Name: Tuna tagliata with fennel and orange salad and pistachios
Yield: 4 people
Ingredients: 600g fresh tuna; 2 bulbs of fennel; 1 orange; 150g Pistachio Sauce; q.s. Extra-Virgin Olive Oil; q.s. Sea Salt Flakes; q.s. Black Pepper, Ground

Ingredients for 4 people

600g fresh tuna
2 bulbs of fennel
1 orange
150g Pistachio Sauce
q.s. Extra-Virgin Olive Oil
q.s. Sea Salt Flakes
q.s. Black Pepper, Ground

Method

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.