Dinner
Pistachio-Crusted Tuna Steaks
Golden pistachio crumbs cling to thick tuna steaks, delivering a nutty crunch that yields to tender, rosy centers. A silky white-wine and dill sauce, bright with lemon and mustard, finishes each bite with creamy tang.
- Total
- 35 min
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 239
- Protein
- 31g
- Carbs
- 8g
- Fat
- 7g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 385mg
Ingredients
- 1 tbsp thinly sliced shallot
- 1 bay leaf
- 1/2 cup white wine
- 3 tbsp reduced-fat sour cream
- 2 tsp lemon juice
- 2 tsp chopped fresh dill, divided
- 1 tsp whole-grain mustard
- 1/2 tsp 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 tsp extra-virgin olive oil
Instructions
- 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.