Pistachio Crusted Tuna
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
- 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
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.
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.
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.
Calories: 307kcal | Carbohydrates: 16g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 686mg | Potassium: 340mg | Fiber: 3g | Sugar: 4g | Vitamin A: 299IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 2mg