Pistachio-Crusted Tuna Steaks
Source of Recipe
Eating Well Magazine December 2007
Recipe Introduction
Active Time: 30 minutes; Total: 30 minutes
List of Ingredients
- 1 tbsp thinly sliced shallot
- 1 bay leaf
- 1/2 cup white wine
- 3 tbsp reduced-fat sour cream
- 2 tsp lemon juice
- 2 tsp chopped fresh dill, divided
- 1 tsp whole-grain mustard
- 1/2 tsp salt, divided
- 1/4 cup course dry breadcrumbs, preferably whole-wheat
- 1/4 cup shelled pistachios
- 4 - 4 oz tuna steaks, 1 - 1 1/4 inches thick
- 1 tsp extra virgin olive oil
Instructions
- Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduce until the wine is almost evaporated, about 5 minutes. Remove from the heat, discard bay leaf and transfer to a small bowl. Add sour cream, lemon juice, 1 tsp dill, mustard and 1/4 tsp salt; stir to combine.
- Put breadcrumbs, pistachios, the remaining 1 tsp dill and 1/4 tsp 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, 4-5 minutes per side for medium-rare. Serve with the lemon-dill sauce.
Final Comments
Makes 4 servings.
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