Pistachio-Crusted Tuna Steaks

Makes 4 servings

1 shallot (or green onion)
1 bay leaf
½ cup white wine
3 Tbsp. reduced-fat sour cream
2 tsp. lemon juice
1 tsp. whole-grain mustard
1 tsp. dill
¼ tsp. salt
¼ cup coarse dry breadcrumbs
¼ cup shelled pistachios
1 tsp. dill
¼ tsp. salt
4 (4 oz.) tuna steaks, 1-1 ¼ in. thick
1 tsp. extra-virgin olive oil

1. Thinly slice shallot (enough for 1 Tbsp.) and place in small saucepan. Add bay leaf and wine and bring to a boil. Reduce until the wine is almost evaporated, about 5 minutes.
2. Remove wine mixture from heat, discard bay leaf and transfer liquid to a small bowl. To make the lemon-dill sauce, add sour cream, lemon juice, mustard, dill and salt; stir to combine.Set aside.
3. Put breadcrumbs, pistachios, another 1 tsp. dill and ¼ tsp. salt in a blender or food processor. Process until finely ground. Transfer to a shallow dish.
4. Dredge both sides of the tuna in the pistachio mixture.
5. Heat oil in a large nonstick skillet over medium heat. Add tuna and cook until browned, adjusting heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare. Serve with lemon-dill sauce.

Nutrition analysis per serving: 241 calories, 7 g fat, 29 g protein, 8 g carbohydrate, 1 g fiber, 402 mg sodium

500 Club Portion Plate
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