Tuna fillet with walnut and pistachio crust

Name: Tuna fillet with walnut and pistachio crust
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: Tuna fillet 0.9 lb; Walnuts ½ cup; Pistachios raw and unsalted 0.3 cup; Soy sauce 5 ½ tbsp

it es fr de br

326

Calories per serving

Lactose Free

Energy Kcal 326
Carbohydrates g 3.6
of which sugars g 2.7
Protein g 28.1
Fats g 22.1
of which saturated fat g 4.77
Fiber g 2.3
Cholesterol mg 70
Sodium mg 1161

Difficulty: Easy
Prep time: 10 min
Cook time: 5 min
Serving: 4

PRESENTATION

Alright, get set to dive into a fusion of Mediterranean and Asian flavors with this seriously delicious filetto di tonno in crosta. We're talking thick tuna fillets marinated in soy sauce for that savory punch, and then coated in a super crispy nut crust. Really good stuff. The mix of walnuts and pistachios gives it an incredible crunchy crust that's just wow. You pan-sear it, and guess what? The outside is all crispy, while the inside stays so tender and slightly rare. The tuna really shines this way.

Thing is, though often served as an appetizer, it's the kind of dish that could steal the show at any meal. You might find versions with sesame seeds, mint pesto, or even ratatouille. And listen, that shows just how adaptable this ricetta tonno in crosta is.

Tuna fillets might not scream versatility at first, but the tonno in crosta di noci e pistacchi? It'll change your mind for sure. By blending those Asian touches like soy sauce with Mediterranean vibes from the nuts, this dish is really something among other ricette di pesce. The moist interior and golden, nutty shell create such a cool contrast—unique taste for real. People love playing with this recipe. Try just pistachios for a pure tonno in crosta di pistacchi or add a dash of mint pesto for something fresh.

This dish sits perfectly with creative secondi piatti di pesce, especially when you need something special yet easy. And you know what? Pair it with some ratatouille or a simple salad, and you’ve got an appetizer that surprises everyone. The blend of a crispy outside, a tender center, and that hint of soy sauce makes this tonno in crosta ricetta facile a real crowd-pleaser, offering a unique twist on a classic dish. Whether it's a dinner party or just a new way to enjoy tuna, this dish delivers flavor and texture every time.

How to prepare Tuna fillet with walnut and pistachio crust

To prepare the tuna with a walnut and pistachio crust, place the shelled walnuts and pistachios in a food processor 1. Pulse until you obtain a fairly coarse chop 2, then spread the breading evenly on a tray 3.

In a separate dish, pour the soy sauce 4, then take the tuna fillet and dip it on both sides first in the soy sauce 5 and then in the breading 6.

Make sure the chopped nuts adhere evenly to the entire surface of the fillet 7. Heat a non-stick pan well and then place the tuna in it 8 and sear it over high heat for 2-3 minutes on each side 8, turning it with spatulas or kitchen tongs for even cooking 9; do not extend the cooking time because the fillet should remain pink inside and not turn white, otherwise the meat will become dry.

When the tuna is ready, remove it from the pan 10, place it on a cutting board, and slice it into pieces about 3/4 inch thick 11. Arrange the slices on a serving dish (if desired, you can garnish with a drizzle of soy sauce) and finally serve your tuna fillet with a walnut and pistachio crust immediately 12.

Storage

It is recommended to consume the tuna with walnut and pistachio crust hot and fresh. If you have purchased fresh fish, you can freeze the breaded slices while raw and defrost them in the refrigerator before cooking.

Advice

For the breading, instead of pistachios and walnuts, you can use hazelnuts, pine nuts, or even white sesame seeds!

For safe consumption of raw, marinated, or lightly-cooked fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze it for at least 96 hours at 0°F in a home freezer labeled with 3 or more stars, according to the Ministry of Health's guidelines.

For the translation of some texts, artificial intelligence tools may have been used.