First, make the tomato sauce by sautéing chopped shallots and a crushed clove of garlic in olive oil for a few minutes,
until softening, then add peeled and chopped tomatoes together with a glass of dry vermouth and a spoon of tomato purée.
Season well with sea salt and freshly ground black pepper, cover and simmer for 15 minutes, until the tomatoes break down
into a nice thick sauce. Keep warm while you cook the rest of the dish. Put rice on to boil, and half-way through add
frozen broad beans (or fresh ones if available) and simmer until the rice is done. Meanwhile, coat steaks of tuna fish
on both sides with sesame seeds, seasoning with freshly ground black pepper, and fry in a little olive oil mixed with
sesame oil until cooked to your liking. Drain the rice and beans and stir in fresh dill. Spoon some tomato sauce onto
warm plates, top with the tuna and serve accompanied with the rice and beans.