Combine the ground pistachios, parmesan, and breadcrumbs in a bowl.
Brush the tuna with Dijon mustard. Then firmly press the tuna in the pistachio mixture to coat all sides. Refrigerate for 20 minutes before service.
Warm butter flavored oil in a sauté pan over medium high heat. Cook the tuna for about 1-2 minutes per side for a rare to medium rare internal temperature.
Remove fish from pan and allow to rest on cutting board for one minute.
In a bowl add arugula, zucchini, mint, lemon juice, salt, black pepper, and extra virgin olive oil then toss.
Place arugula on base of entrée plate. Cut the tuna in half on an angle. Stand the tuna up on the plate on the side of the arugula salad garnish with flowers and serve.
