Make a vinaigrette with 5cl of the olive oil, the balsamic vinegar and the pink peppercorns.
Season the tuna steaks with salt and pepper and then dip them in the sesame seeds, covering all sides.
Heat a frying pan and add the remaning olive oil. Seal the tuna steaks - cook for 2 minutes on each side then set aside and keep warm.
Peel and thinly slice the carrots.
Slice the mangetout and the radishes.
Sweat the carrots in a wok with a splash of olive oil and a pinch of salt.
Add a little water, cover and cook for 3 to 4 minutes.
Add the mangetout, season again with salt and cook for a further 3 minutes.
Add the radishes and beansprouts and leave to cook for 5 to 6 minutes more.
Arrange the vegetables on 6 plates and place the tuna steaks on top.
Finish with a few drops of pistachio oil and drizzle a little of the vinaigrette over the dish before serving.
«Add some chopped coriander so the vegetables for an extra hit of flavour. If you cannot find pitachio oil replace with sesame oil»