Tuna fillet with pistachio pesto
- Gluten Free
- Lactose Free
- Energy Kcal 707
- Carbohydrates g 25.7
- of which sugars g 3.8
- Protein g 31
- Fats g 53.3
- of which saturated fat g 10.18
- Fiber g 4.6
- Cholesterol mg 81
- Sodium mg 1244
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 35 min
- Serving: 2
PRESENTATION
And Tuna fillet with pistachio pesto—seriously good stuff—is a classic from Sicily. It totally blends the best of local seafood and nutty vibes. So, here's the thing, Sicily is super famous for its pistachios, especially those from Bronte. You use them for pesto, and what you get is a salty kick without drowning out the tender taste of fresh tuna. And honestly, people love how the bright green pesto looks against the deep color of the seared tuna steak. Really, it is a plate that seems elegant but does not take much effort or need a long list of ingredients. Pretty simple. The goal? Keep tuna as the star, letting the nutty pesto boost the flavor without taking over.
In Sicily, dishes like this pop up at fancy dinners or special occasions. Thing is, what sets it apart from your usual seafood recipe is the quick sear on the tuna fillet—just enough to make it a bit crispy outside while keeping the inside so so moist and rich. It's often paired with golden potato bites, dusted with paprika. Really good. It adds substance and a subtle, tangy finish. It's like something you'd find at a seaside spot, but it's just as great for a cozy dinner at home when you want something special without too much fuss. The pistachio pesto brings a real Mediterranean vibe—each bite tastes fresh, nutty, and a touch sweet from the nuts. Altogether, it's a fantastic pick for anyone who loves Mediterranean cuisine and wants a protein-rich meal that feels both creative and traditional. Whether you're planning a quick gourmet dinner or want to spice up seafood night, this easy tuna recipe checks all the right boxes. And you know what, the mix of textures and flavors will have everyone thinking they are dining by the Sicilian coast. Which is great.
INGREDIENTS
- Tuna filet 8.1 oz (230 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the pistachio pesto
- Unsalted pistachios 1 oz (30 g) - not roasted
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- For the potatoes
- Potatoes 0.7 lb (300 g)
- Garlic 2 cloves
- Extra virgin olive oil 1.3 tbsp (20 g)
- Smoked paprika ¼ tsp
- Fine salt to taste
How to prepare Tuna fillet with pistachio pesto
To prepare the tuna fillet with pistachio pesto, first preheat the oven to 392°F in static mode, then wash and peel the potatoes with a peeler. Cut the potatoes in half lengthwise 1, then slice them lengthwise 2 and crosswise to obtain cubes about 0.4 inches in size 3.
Transfer the cubed potatoes into a bowl, add the oil 4, salt, paprika 5, garlic cloves 6, and mix thoroughly.
Pour the seasoned potatoes into a baking tray 7 and bake in the preheated static oven at 392°F for about 30 minutes. Meanwhile, proceed with preparing the pistachio pesto: place the shelled pistachios in a food processor 8, add the oil 9 and a pinch of salt,
and blend until you obtain a smooth cream 10. Then, transfer the pistachio pesto into a bowl and set aside. When the potatoes are golden brown, remove them from the oven 11 and proceed with cooking the tuna: heat a drizzle of oil in a non-stick pan, then add the tuna fillets 12,
add salt 13 and pepper, and cook over medium-high heat for 2-3 minutes. At this point, gently turn the tuna fillets with a spatula 14 and cook the other side for 1-2 minutes 15, then remove them from the pan.
Place a spoonful of pistachio pesto on each plate 16, lay the tuna fillet on top 17, and add the golden potatoes. Your tuna fillet with pistachio pesto is ready to be served 18!