Pistachio Crusted Tuna

Seared tuna filets with pistachio crust and sour cream sauce

Using nuts as a “breading” for fish is a great way to add flavor and texture. This recipe uses ground pistachios as a crust for tuna filets, but any nut can be used with a wide range of different fish filets

Course dinner

Cuisine keto, low carb, Mediterranean

Meat & Poultry fish

Prep Time 20 minutes

Cook Time 7 minutes

Servings

Calories 307kcal

Author dorothy stainbrook

Equipment

skillet
Small pot
Tongs
Bowls and measureing spoons

Ingredients

¼ cup chopped onion finely chopped
2 bay leafs
½ cup white wine
3 tablespoons sour cream
2 teaspoons fresh lemon juice
2 teaspoons dried dill divided
1 teaspoon Dijon mustard
½ teaspoon salt divided
¼ cup panko
⅓ cup shelled pistachios finely chopped in food processor
4 4-ounce tuna steaks about 1-1 1/4 inches thick
1 Tablespoon extra-virgin olive oil

Instructions

Place chopped onion, bay leafs and wine in a small saucepan and bring to a boil. Reduce over med-high heat until the wine is almost evaporated, about 3-5 minutes. Remove from the heat and discard bay leafs. In a small bowl, stir together sour cream, lemon juice, 1 teaspoon dill, mustard and 1/4 teaspoon salt. Add the reduced onion/wine mixture to the bowl and stir in. This is the sauce.
Place pistachios in food processor or blender and pulse or mix until finely ground. In a separate medium to large bowl, add the chopped pistachios, panko, the remaining 1 teaspoon dill and 1/4 teaspoon salt and stir together thoroughly.
Pat the tuna filets dry and then sprinkle a bit of olive oil over them and rub it in. Dredge both sides of the tuna in the pistachio mixture pressing it in so that it sticks.
Heat oil in a large nonstick skillet over medium-high heat. Add the coated tuna filets and sear until golden brown, adjusting the heat as necessary to prevent burning. After 2 to 3 minutes flip the filets and cook the other side 2-3 minutes for medium-rare. Use tongs to turn over so that nut breading doesn’t fall off. Do not overcook. Serve with the lemon-dill sauce.

Video

Nutrition