Tuna mille feuille in crispy pistachio coating with basil pesto and oven-roasted cheese tomatoes
– 100 g grated pistachio
– 50 g extra virgin olive oil
– 50g basil
– 200 g cherry tomato
– 100 g fresh cream cheese
– 5g oregano
Season cream cheese with salt, pepper and oregano. Cut cherry tomatoes in half and spoon some cream cheese on them. Roast them in the oven for 10 minutes at 180 °C.
For the basil pesto, place basil, salt and olive oil in a blender, and blend until the mixture is creamy.
Prepare the tuna by seasoning with salt and pepper and dipping in ground pistachio on both sides. Fry each side on olive oil for 3 minutes, until the pistachio adopts a reddish hue. Serve as you would like to. Allessandro sliced up the tuna before serving.