• 5 minutes to prepare • • Serves 4
10 MINUTES RECIPE
Pistachio-crusted tuna steak is a sophisticated, still super fast, second-course dish.
It is perfect for a light meal, as recovery from Easter festivity food abuse: the tenderness of tuna flesh is enhanced by the crust of pistachios and sun dried tomatoes, and enveloped by the aroma of poppy seeds. A game of flavors and textures that will tickle your taste buds with no need for extra fat, except the healthy one, given by dry fruit and seeds.
Run to the supermarket, it's Tuesday: we will be ready in 10 minutes!
Here are ingredients for the 4-serving recipe:
600 g fresh tuna
1 tablespoon poppy seeds
3 tablespoons EVO oil
20 g breadcrumbs
50 g chopped pistachios
30 g sun dried tomatoes in oil
Salt
- To prepare pistachio-crusted-tuna get yourself a slice of fresh tuna, and keep it in the refrigerator until you are ready to start, so that tuna flesh is chill and easy to be cut. Once removed from the refrigerator, cut tuna lengthwise into thick slices (about 2-3 cm)
- Put tuna slices in a baking dish and drizzle them with 1 tablespoon of EVO oil
- Meanwhile, dry sun-dried tomatoes with a paper towel to eliminate excess oil and chop them finely with a knife
- Place chopped pistachios in a bowl, add chopped tomatoes, poppy seeds and breadcrumbs
- Stir to mix well the ingredients and add salt as you like
- Coat tuna slices in the breadcrumbs mixture, pressing well on all sides
- Place 2 tablespoons of olive oil in a pan and once it reaches the necessary heat (the oil should sizzle), add crusted tuna slices and cook them 1 minute per side, turning them once. Be careful not to overcook them, so that tuna stays rosy inside
- Remove pistachio-crusted tuna from the pan and cut it into slices about 2 cm thick. Finally, place them on a serving dish and serve immediately
Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.
I hope you enjoy it, let me know your feedback in comments section!
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