1.Take the tuna out of the fridge at least one hour before cooking

2.Brush with oil and sear for 1 minute per side on a hotplate or frying pan (50° to the core), the inside should remain red

3. Once ready, cut into 2 cm strips

4.With a spoon, create a bed with the Pesto Genovese DOP and lay the tuna on top

5.Season with salt and pepper and finish with generous drops of citrus sauce