Recipe of Favorite Tuna steak with pistachio crust

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, tuna steak with pistachio crust. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Tuna steak with pistachio crust is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Tuna steak with pistachio crust is something which I have loved my entire life.

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. Rub the tuna steaks in extra-virgin olive oil and set them aside.

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 it.

The ingredients needed to make Tuna steak with pistachio crust:

1. Get 2 tuna steaks
2. Make ready 1 cup pistachio without shell
3. Prepare 1/2 cup breadcrumbs
4. Take Oil

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. Cooking and Prep Dredge both sides of the tuna in the pistachio mixture.

Instructions to make Tuna steak with pistachio crust:

1. 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.
2. 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.
3. 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’.
4. Remove from the pan and cut the steak into chunks. Serve immediately

Dip the tuna steaks into the pistachio nuts, pressing gently to create a crust on both sides of the tuna. Cooking and Prep 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. Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish.

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