Tuna in Pistachio Crust

Name: Tuna in Pistachio Crust
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: Tuna 1.3 lbs; Ground pistachio 1.67 cups; Dijon mustard 1 ½ tbsp; Extra virgin olive oil to taste; Frozen peas 1 ¼ cup; Mint 6 leaves; Water to taste; Extra virgin olive oil to taste; Salt to taste

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Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 5 min
Serving: 4 persone
Cost: Average

PRESENTATION

The tuna in pistachio crust is a refined main course, yet simple and quick to prepare... a choice guaranteed to succeed! The crunchiness of the pistachio crumbs envelops the tuna which is briefly seared in a pan, leaving a tender and juicy pink center inside. Completing the dish and the play of textures is a velvety pea cream flavored with mint, which enhances the fish's flavor without overpowering it, while also adding a touch of color. Perfect for impressing, tuna in pistachio crust is a sophisticated dish that you can also serve for a special family dinner.

Also discover these variants:

Tuna fillet in a crust of walnuts and pistachios
Sesame Tuna
Sliced Tuna with Mint Pesto
Soy Sauce Glazed Tuna
Seared Tuna with Winter Ratatouille

INGREDIENTS

Tuna 1.3 lbs (600 g)

Ground pistachio 1.67 cups (200 g)

Dijon mustard 1 ½ tbsp (20 g)

Extra virgin olive oil to taste

For the pea cream: Frozen peas 1 ¼ cup (180 g); Mint 6 leaves; Water to taste; Extra virgin olive oil to taste; Salt to taste

Preparation

How to prepare Tuna in Pistachio Crust

To prepare the tuna in pistachio crust, first boil the peas in water 1, add the mint leaves 2 and blanch for about a minute. Drain them into a bowl of ice water 3. This will stop the cooking and keep the color vibrant.

Transfer the peas into a jug, add a little water 4, oil 5, and a pinch of salt. Blend with an immersion mixer until you obtain a smooth sauce 6.

Now pour the pistachio crumbs into a stainless steel blade mixer 7 and blend to make them even finer, then transfer them to a baking dish 8. Take the tuna steaks, about 1.5 inches thick, and brush them with mustard on all sides 9.

Coat the tuna fillets in pistachio crumbs 10, covering the entire surface well. In a pan, heat a little oil and sear each side of the tuna for 2-3 minutes at most 11, including the edges 12. It should be cooked on the outside with a pink center.

Cut the tuna into slices about 0.4 inches thick 13. Spread a tablespoon of pea cream on the plate; if you wish to create a more scenic effect, give a hit to the cream with the back of a spoon to create splashes that decorate the plate 14. Lay the fillet on the sauce and serve your tuna in pistachio crust immediately 15!

Storage

Tuna in pistachio crust should be consumed as soon as it is ready.

The pea cream can be stored in the fridge, in a closed container, for 2-3 days.

Advice

If you don't like mustard, you can replace it with a thin layer of honey.

Besides pistachios, you can use chopped almonds, hazelnuts, or sesame seeds for the coating.

If you wish, you can replace the pea cream with an avocado sauce, a zucchini velouté, or a Greek yogurt and herb base for a fresher touch!

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

Before consuming raw, marinated, or not fully cooked fish, it is recommended to freeze it for at least 96 hours at -0.4°F in a home freezer marked with 3 or more stars, according to the guidelines of the Ministry of Health.

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