How to Make Appetizing Tuna steak with pistachio crust

Tuna steak with pistachio crust. 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.

Pepper-Crusted Tuna Steak with Teriyaki Sauce and Wasabi Smashed PotatoesCooking Channel. 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. You can have Tuna steak with pistachio crust using 4 ingredients and 4 steps. Here is how you cook it.

Ingredients of Tuna steak with pistachio crust

1. Prepare 2 of tuna steaks.
2. It's 1 cup of pistachio without shell.
3. Prepare 1/2 cup of breadcrumbs.
4. You need of Oil.

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. Chop the pistachios, preferably in a food processor, to the consistency of fine crumbs.

Tuna steak with pistachio crust instructions

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.

Scatter them on a rimmed baking sheet and mix with the lemon zest. Try this refreshing twist on a classic - the delicious pesto is ideal as a sauce or marinade. Use your hands to rub the green paste over the fish. Ideally, the steaks should marinate for. The out side had a wonderful crust and the inside was raw. (Make sure you use Sushi Grade fish) It was UH-MAY-ZING!