Cookwares

• Saucepan
• Frying pan
• Chef's knife
• Blender
• Kitchen scale
• Kitchen tongs
• Hob
• Immersion blender

Method

1. 1Step : Prepare the saffron mango chutney by peeling and chopping your mango, and heat it over medium heat in a saucepan with a little olive oil, adding the cider vinegar, saffron, and a teaspoon of salt.
2. 2Step : Cook for 15 minutes over low heat, then blend everything until completely smooth and chill in the fridge.
3. 3Step : Mix the almond flour with the ground pistachios together to obtain a very fine powder, and spread this mixture onto a flat plate; it will serve as breadcrumbs.
4. 4Step : Heat the olive oil in a skillet over medium heat.
5. 5Step : Generously coat the tuna in the nut powder, and cook for 1 minute on each side over high heat.
6. 6Step : Thinly slice the tuna—the center should be nice and pink—and serve over the chilled mango chutney. Serve it with microgreens (leek, alfalfa, etc.), guacamole, or a simple salad.