Pistachio-Crusted Tuna Steaks
This recipe, Pistachio-Crusted Tuna Steak is from Diabetic Connect. Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish. Choose “sushi grade” tuna steaks if you prefer a milder flavor. Make it a meal, serve with brown rice and steamed broccolini.
Pistachio-Crusted Tuna Steaks Recipe
Pistachio-Crusted Tuna Steaks
1 Tbsp. thinly sliced shallot
1 bay leaf
½ cup white wine
3 Tbsp. reduced-fat sour cream
2 tsp. lemon juice
2 tsp. chopped fresh dill, divided
1 Tbsp. whole-grain mustard
½ tsp. salt, divided
¼ cup coarse dry breadcrumbs, preferably whole-wheat
¼ cup shelled pistachios
4 (4 oz.) tuna steaks, 1 to 1 ¼ inches thick, if you don’t like tuna…any fish will do
1 tsp. extra-virgin olive oil
Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduces until the wine is almost evaporated, about 5 minutes. Remove from the heat, discard bay leaf and transfer to a small bowl. Add sour cream, lemon juice, 1 tablespoon dill, mustard and ¼ teaspoon salt; stir to combine.
Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and ¼ 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.
(Recipe for Pistachio-Crusted Tuna Steaks came from Diabetic Connect, 2014)
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