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

Keyword pan fried tuna, pistachio breading, pistachio crusted tuna

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

1/4 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
1/4 cup panko
1/3 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

Step 1
Place chopped onion, bay leafs and wine in a small saucepan and bring to a boil. Reduce 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.
Step 2
Place pistachios in food processor or blender and pulse or mix until finely ground. In a medium to large bowl, add the chopped pistachios, panko, the remaining 1 teaspoon dill and 1/4 teaspoon salt and stir together thoroughly. Dredge both sides of the tuna in the pistachio mixture pressing it in so that it sticks.
Step 3
Heat oil in a large nonstick skillet over medium to medium-high heat. Add the tuna and cook until golden brown, adjusting the heat as necessary to prevent burning, 2 to 5 minutes per side for rare to medium-rare. Use tongs to turn over so that nut breading doesn’t fall off. Do not overcook. Serve with the lemon-dill sauce.

Nutrition