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Pistachio-Crusted Tuna Steaks

Parve Parve
4 Servings Serving Icon
30 Minutes Preferences Icon

This sophisticated recipe is actually pretty simple to prepare and it gets rave reviews!



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.