Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduce until the wine is almost evaporated, about five minutes. Remove from heat, discard bay leaf and transfer to a small bowl.

Add sour cream, lemon juice, dill, mustard and salt; stir to combine. Set aside.

Put panko, pistachios, remaining one 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, four to five minutes per side for medium-rare.

Serve with the lemon-dill sauce.