Pistachio-Crusted Tuna Steaks

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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.

Pistachio-Crusted Tuna Steaks
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 1 tablespoon thinly sliced shallot

  • 1 bay leaf

  • 1/2 cup white wine

  • 3 tablespoons reduced-fat sour cream

  • 2 teaspoons lemon juice

  • 2 teaspoons chopped fresh dill, divided

  • 1 teaspoon whole-grain mustard

  • 1/2 teaspoon salt, divided

  • 1/4 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)

  • 1/4 cup shelled pistachios

  • 4 4-ounce tuna steaks, 1-1 1/4 inches thick

  • 1 teaspoon extra-virgin olive oil

Directions
  1. 4 servings

  2. 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.

  3. 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.

  4. 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.


Nutritional Facts

Servings
4
Per serving
Calories
238
Carbohydrates
7g
Fat
7g
Saturated Fat
2g
Monounsaturated Fat
3g
Protein
29g
Cholesterol
55mg
Dietary Fiber
1g
Potassium
631mg
Sodium
401mg
Added Sugars
0g
Exchanges
1/2 starch
4 lean meat
Carbohydrate Servings
1/2
Selenium (60% daily value)
Magnesium &amp
Potassium (18% dv)

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