Make the basil oil

• Blanch the basil leaves briefly in boiling water, then transfer to ice water.
• Squeeze out the water and blend the basil with the olive oil until smooth.
• Strain through a sieve and set the green oil aside.

Crisp the nori

• Tear the nori into small pieces.
• Toast them in a dry frying pan over medium heat until crisp.

Season the tuna

• Cut the cold tuna into small cubes.
• Mix with the soy sauce, lemon juice, a little olive oil, salt and pepper.
• Keep chilled until serving.

Toast the sourdough

• Toast the sourdough slices until golden and crisp.

Assemble and serve

• Spoon the burrata onto plates and spread it slightly.
• Top with the tuna tartare, crisp nori and chopped pistachios.
• Drizzle with basil oil and finish with flaky salt and pepper.
• Serve with the toasted sourdough.