Select a tuna fillet, approximately 800 gr. in weight, possibly from the lower part of the abdomen. Rub gently with extra virgin olive oil, salt and black pepper. Finely chop the pine nuts, hazel nuts, unsalted pistachios and a few fresh mint leaves. Add the breadcrumbs and the black and white sesame seeds. Mix well. Briefly toast the mixture in a dry skillet. Add a little salt. Pressing firmly, coat the tuna on all sides. Pre-heat oven to 150° C. Place the tunafish on wax paper and bake for 10 minutes so that it is crusty outside and bright red on the inside. Serve thickly sliced and sprinkle with a few drops of reduced balsamic vinegar.
Ingredients (4 portions):