Pistachio-Crusted Tuna Steak

April 29, 2011 at 1:23 PM | Posted in diabetes, diabetes friendly, fish, Food, seafood | 1 Comment

Seen this in an email I get from delish.com and it looked and sounded too good not to pass along!

Pistachio-Crusted Tuna Steaks

Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish. Choose “sushi grade” tuna steaks if you prefer a milder flavor. Make it a meal: Serve with brown rice and steamed broccolini.


* 1 tablespoon(s) thinly sliced shallot
* 1  bay leaf
* 1/2 cup(s) white wine
* 3 tablespoon(s) reduced-fat sour cream
* 2 teaspoon(s) lemon juice
* 2 teaspoon(s) chopped fresh dill, divided
* 1 teaspoon(s) whole-grain mustard
* 1/2 teaspoon(s) salt, divided
* 1/4 cup(s) coarse dry breadcrumbs, preferably whole-wheat (see Note)
* 1/4 cup(s) shelled pistachios
* 4  4-ounce tuna steaks, 1-1 1/4 inches thick
* 1 teaspoon(s) extra-virgin olive oil


1. 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 teaspoon dill, mustard and 1/4 teaspoon salt; stir to combine.
2. Put breadcrumbs, pistachios, the remaining 1 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.
3. 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 to 5 minutes per side for medium-rare. Serve with the lemon-dill sauce.
4. Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250 degrees F until dry and crispy, about 15 minutes.
Nutritional Information
(per serving)
Calories    241
Total Fat    7g
Saturated Fat    2g
Cholesterol    55mg
Sodium    402mg
Total Carbohydrate    8g
Dietary Fiber    —
Sugars    —
Protein    29g
Calcium    0



1 Comment »

RSS feed for comments on this post. TrackBack URI

  1. […] Pistachio-Crusted Tuna Steak […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Marys Sweet Addiction

A day in the life of a wife and mother


Sexy Culinary Creations

Blonde Girl Food

Everything is better with Sprinkles


From no self-esteem to total self-empowerment

The Cooking Diaries

simple recipes | big flavors

Santé Bon Viveur

[Sonn-Tay Bonn Vee-Ver] Healthy Good Living: a blog about food, travel and nutrition science.

Dining with Donald

Donald on dining in and out

Truth in Palmyra

By Wally Fry

Northern Girl Kitchen

A Place Where Variety Meets The Kitchen...

Railroad Wife

...in Texas

The Pathless Woods

Pursuing life, untamed

Live to 110

with Wendy Myers



Leels Cooks

Nom Nom Nom


Healthy & Happy Living


Just another WordPress site


All things food - home cooking recipes and fine dining reviews


Fresh and vibrant Mediterranean and Australian Inspired Cuisine.

%d bloggers like this: