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Dairy
Easy
4 Servings
Allergens 
30 Minutes
Diets
This sophisticated recipe is actually pretty simple to prepare and it gets rave reviews!
1 shallot, thinly sliced
1 bay leaf
1/2 cup Baron Herzog Chenin Blanc or other white wine
3 tablespoons sour cream
2 teaspoons Tuscanini Lemon Juice
1 teaspoon fresh dill, chopped
1 teaspoon wholegrain mustard
1/2 teaspoon Haddar Kosher Salt
1/4 cup Gefen Panko Crumbs
1/4 cup shelled pistachios, unsalted
1 teaspoon fresh dill
1/4 teaspoon salt
4 (4-ounce) tuna steaks, 1- to 1- and 1/4-inch thick
1 teaspoon Gefen Olive Oil
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.
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