Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, tuna steak with pistachio crust. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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. Pistachio-Crusted Tuna Steaks. this link is to an external site that may or may not meet accessibility guidelines.
Tuna steak with pistachio crust is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Tuna steak with pistachio crust is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have tuna steak with pistachio crust using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Tuna steak with pistachio crust:
- Make ready 2 tuna steaks
- Make ready 1 cup pistachio without shell
- Prepare 1/2 cup breadcrumbs
- Make ready Oil
This Pistachio-Crusted Tuna is perfect for lunch or dinner. Another simple, delicious and healthy recipe from The Yellow Table. Place the pistachio nuts in a shallow dish. Dip the tuna steaks into the pistachio nuts, pressing gently to create a crust on both sides of the tuna.
Instructions to make Tuna steak with pistachio crust:
- Chop the pistachio very thin, you can use a knife of a half moon blade, I wouldn’t use a mixer as it will turn in into a paste instead but that’s personal preference. Add the breadcrumbs and a pinch of salt and set aside on a large plate ready to rub our tuna in. You can also add some lemon zest at this point.
- Take the tuna steaks and rub some oil on it with your hands to help the pistachio crumbs sticking to it. Press them onto the pistachio and breadcrumbs mix on both side pressing gently with your fingers.
- Heat a pan on very high heat with a bit of olive oil, and when it starts to bubble add the steaks. Ours were particularly thick, about 2 cm high so we cooked them 1.5 min per side. If yours are thinner 1min per side is enough, remember we want to keep it raw inside or it will go tough and as we say in Italy ‘you’ll kill him twice the poor thing’.
- Remove from the pan and cut the steak into chunks. Serve immediately
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. This pistachio crusted flank steak is topped with a simple peach puree. It's an easy way to keep dinner healthy yet delicious. The pistachio crust on this flank steak is awesome as it is, but brightened up with the simple peach puree, it just totally steals the show from right out underneath.
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