Using a very sharp knife, slice your fresh sushi-grade tuna against the grain into uniform ¼ to ⅛ inch thick slices.

Take your chilled plates from the refrigerator and arrange the sliced tuna in a single layer.

Drizzle the arranged tuna generously with freshly squeezed lemon juice, then sprinkle with sea salt and red pepper flakes.

Top the seasoned tuna with chopped Castelvetrano olives and crushed pistachios, then grate some lemon zest over the dish.

Drizzle high-quality extra virgin olive oil over the entire plate and garnish with fresh basil leaves.