Bake shrimp scampi for about 10 minutes in a preheated oven at 180 °C trying not to let them bend while cooking. Meanwhile, coat the tuna filet with sesame seeds and then stir-fry it in hot oil. Remove the tuna from the pan when the meat is cooked rare, then cut it into thin slices. Remove shrimp scampi from the oven and serve them with the slices of tuna layered on top of thin cross sections of the corn on the cob. Coat the tuna with a gorgonzola fondue prepared with a double boiler. Combine the fondue also with shrimp scampi once they are stripped. Finally, garnish with leek sprouts and serve with aromatic blue salt crystals.