Tuna in a crust of Bronte pistachios on a bed of eggplant purée flavored with mint

Ingredients for 4 people:

– 800 g of fillet of obese Mediterranean bluefin tuna
– 60/80 g of chopped pistachios from Bronte
– Olive oil to taste
– 4 skinless eggplant previously baked and mashed
– 6 leaves of mint
– Maldon salt to taste
– Pink pepper to taste

Recommended wine: La Mugnaia (Pinot rosè)