This sophisticated recipe is actually pretty simple to prepare and it gets rave reviews!
Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduce until the wine is almost evaporated, about 5 minutes. Remove from heat, discard bay leaf and transfer to a small bowl.
Add sour cream, lemon juice, dill, mustard and salt; stir to combine. Set aside
Put panko, pistachios, remaining 1 teaspoon dill and 1/4 teaspoon salt in a blender or food processor. Process until finely-ground. Transfer to a shallow bowl.
Dredge both sides of the tuna in the pistachio mixture.
Heat oil in a large nonstick skillet over medium heat. Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare.
Serve with the lemon-dill sauce.
Ingredients
Directions
Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduce until the wine is almost evaporated, about 5 minutes. Remove from heat, discard bay leaf and transfer to a small bowl.
Add sour cream, lemon juice, dill, mustard and salt; stir to combine. Set aside
Put panko, pistachios, remaining 1 teaspoon dill and 1/4 teaspoon salt in a blender or food processor. Process until finely-ground. Transfer to a shallow bowl.
Dredge both sides of the tuna in the pistachio mixture.
Heat oil in a large nonstick skillet over medium heat. Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare.
Serve with the lemon-dill sauce.