Fillet and clean the tuna, prepare rectangular shaped pieces taken from the central part of the fillet and then cut them down into 1 cm high scallops. Spread them out on a plate and season them with Maldon salt, oil and Pimenton.

Serve with side dishes of shiso and sakura sprouts, wholemeal toasted bread with butter and thyme, tapenade of whole Taggiasca olives (blended with a drop of oil), Gabrio Bini’s Serraghia capers, graped tomatoes previously oven-baked with coarse salt, thyme and garlic.