Sliced tuna on a bed of chopped pistachios and mint pesto

Start by marinating the tuna fillet in 10 g of oil, salt to taste, parsley, the juice of half a lemon and a clove of garlic, then leave to rest for half an hour.
Meanwhile, prepare the mint pesto by blending 20 g of pine nuts, 30 g of mint and 100 ml of oil.
Once marinated, coat the tuna in the chopped pistachios, then place the fillet in a very hot pan. Cooking time can vary from 1 to 5 minutes per side, depending on your preference.
Serve the dish hot and accompany the sliced tuna with the mint pesto.