Start by placing your fresh sushi-grade tuna on a clean cutting board. Slice the tuna against the grain into thin pieces, about ¼ to ⅛ inch thick.

While you’re preparing the tuna, place your serving plates in the refrigerator to chill.

Once the tuna is arranged on the chilled plates, squeeze fresh lemon juice evenly over the fish, then sprinkle with coarse sea salt and red pepper flakes.

Finely chop the Castelvetrano olives and sprinkle them over the tuna slices, followed by chopped pistachios and fresh lemon zest.

Drizzle extra virgin olive oil over the entire dish and garnish with fresh basil leaves.

Serve immediately for the best flavor and presentation.