- Season the tuna with salt, black pepper, EVOO and roll it in the bread crumb
- Warm-up a no-stick pan medium-high and pan-seared the tuna for 15” each side till getting gold colored.
- Slice the tuna in ¼ of .thick slices
- Set it in a dish plate on a bed of arugula leaves
- Drizzle it with, fresh lemon juice, toasted pistachio, Sea crystal’s salt
- Finish with EVOO