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)