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Pistachio-Crusted Tuna Steaks

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.
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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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