Elegant yet easy, this dish combines buttery tuna with the crunch of pistachios and a bright mustard-dill sauce. The nutty crust adds texture while sealing in moisture, and the sauce delivers a tangy, herb-fresh finish. Perfect for weeknight dining or a dinner party entrée, this recipe pairs beautifully with brown rice and steamed broccoli for a balanced, restaurant-worthy plate. Choose sushi-grade tuna if you prefer a milder, more delicate flavor.
INGREDIENTS:
1 tablespoon thinly sliced shallot
1 bay leaf
1/2 cup white wine
3 tablespoons 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 tuna steaks (4 oz. each, 1–1¼ inches thick)
1 teaspoon extra-virgin olive oil
METHOD:
In a small saucepan, combine shallot, bay leaf, and wine. Bring to a boil and cook until the wine reduces to about 1 tablespoon, 5–6 minutes. Remove from heat, discard bay leaf, and transfer the mixture to a small bowl.
Whisk in sour cream, lemon juice, 1 teaspoon dill, mustard, and ¼ teaspoon salt until smooth. Set aside.
In a food processor, combine breadcrumbs, pistachios, remaining 1 teaspoon dill, and ¼ teaspoon salt. Pulse until finely ground. Transfer to a shallow dish.
Pat tuna steaks dry with paper towels. Dredge each steak in the pistachio mixture, pressing gently to help the coating adhere to both sides.
Heat olive oil in a large nonstick skillet over medium heat. Add tuna steaks and sear until the crust is golden and the fish is cooked to desired doneness—about 4–5 minutes per side for medium-rare. Adjust heat as needed to prevent burning.
Transfer tuna to plates, spoon the mustard-dill sauce on top or alongside, and serve immediately with brown rice and steamed broccoli.
YIELD: 4 servings
NOTE:
To make homemade breadcrumbs: Trim crusts from firm sandwich bread, tear into pieces, and pulse in a food processor until coarse crumbs form. Spread crumbs on a baking sheet and bake at 250°F until dry and crisp, about 15 minutes. One slice yields about ⅓ cup.
