Pistachio-Crusted Tuna Steaks

Yields1 ServingPrep Time20 minsCook Time5 minsTotal Time25 mins

This sophisticated recipe is actually pretty simple to prepare and it gets rave reviews!

For the Sauce:

1 shallot, thinly-sliced

1 bay leaf

½ cup white wine

3 tbsp sour cream

2 tsp lemon juice

1 tsp fresh dill, chopped

1 tsp whole-grain mustard

½ tsp kosher salt

For the Tuna:

¼ cup panko crumbs

¼ cup shelled pistachios, unsalted

1 tsp fresh dill

¼ tsp salt

8 tuna steaks, 1-1 ¼” thick

1 tsp olive oil

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.

Nutrition Facts

0 servings

Serving size

Print Options:

Pistachio-Crusted Tuna Steaks