Pistachio-Crusted Tuna Steaks

Recipe courtesy EatingWell.com

Rated: 5 stars out of 5Rate itRead users' reviews (2)

RECIPE
COMMENTS & REVIEWS(2)

Prep Time:
30 min
Level:
Easy
Yield:
4 servings

Close

Times:

Prep: 30 min
Inactive Prep: --
Cook: --
Total:: 30 min

Recipe Tools:

x

Select a Card Size

x

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 tablespoon thinly sliced shallot
1 bay leaf
1/2 cup white wine
3 tablespoons reduced-fat sour cream
2 teaspoons lemon juice
2 teaspoons chopped fresh dill, divided
1 teaspoon whole-grain mustard
1/2 teaspoon salt, divided
1/4 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
1/4 cup shelled pistachios
4 4-ounce tuna steaks, 1-1 1/4 inches thick
1 teaspoon extra-virgin olive oil

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 the heat, discard bay leaf and transfer to a small bowl. Add sour cream, lemon juice, 1 teaspoon dill, mustard and 1/4 teaspoon salt; stir to combine.

Put breadcrumbs, pistachios, the 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.

Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Turkey-Mushroom Burgers

Picture of Pistachio-Crusted Tuna Steaks Recipe

Photo: Pistachio-Crusted Tuna Steaks

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-6 of 6

View all 6 Steak Collections

Comments & Reviews

recipe Pistachio-Crusted Tuna Steaks
Glynis Carrollton, TX 03-17-2009
Flag

Couple of tips...
Rated: 5 stars out of 5

I did use a mix of whole wheat and sourdough (for a little something). I had panko, should have used it, might have been a... little crunchier. Capers in the sauce would be good, but I'd leave out the salt, you won't need it. Be selective with your wine too. I used a nice dry chard. And i only cooked the tuna to a nice pink medium rare it stayed really moist. Be very light-handed with the lemon juice. Although excellent, my sauce came out a bit overwhelming with lemon. I served this with plain couscous and stir fried zucchini.Read more
recipe Pistachio-Crusted Tuna Steaks
Kimberly Annapolis, MD 10-03-2008
Flag

A new respect for fish
Rated: 5 stars out of 5

I have always wanted to prepare tuna steaks so I was looking for something basic that wouldn't sacrifice flavor. This recipe... delivered all around and did not disappoint! For those of you who don't like fish, my husband included, I can't tell you enough how mild and delicious this was. They aren't called steaks for nothing! The pistachio crust turned out perfect on the grill pan and the dill sauce brought it all together. I served with roasted asaragus spears along with basil and spinach orzo. The presentation of this meal was impressive and could have easily been mistaken for a 5-star restaurant. My entire meal was prepared with recipes from this site. Thank you Food Network for giving me the tools I need to make great accomplishments in the kitchen!Read more