|Preparation Time||20 Minutes|
|Cook Time||10 Minutes|
|Total Time||30 Minutes|
|Main Ingredient||Pistachios; Tuna|
|Category||Nuts, Fats, & Oils; Seafood|
|Diet||Low Calorie; Low Fat; Low Carb; Low Cholesterol; High Protein; Heart Healthy|
1 tablespoon thinly sliced shallots
1 bay leaf
1/2 cup white wine
3 tablespoons reduced-fat sour cream
2 teaspoons lemon juice
2 teaspoons fresh dill, chopped divided
1 teaspoon whole-grain mustard
1/2 teaspoon salt, divided
1/4 cup coarse dry bread crumbs, preferably whole-wheat
1/4 cup shelled pistachios
Four 4-ounce tuna steaks, 1-1 1/4 inches thick
1 teaspoon extra-virgin olive oil
Mix the shallots, bay leaf, and wine in a small saucepan and bring to a boil. Reduce the mixture until the wine is nearly evaporated, about 5 minutes. Remove from the heat and discard the bay leaf. Transfer to a small bowl and add the sour cream, lemon juice, mustard, 1 teaspoon of dill, and 1/4 teaspoon of salt.
Combine the breadcrumbs, the pistachios, the remaining 1 teaspoon of dill, and the 1/4 teaspoon of salt in a blender or food processor until finely ground. Move to a bowl and dredge both sides of the tuna in the pistachio mixture.
Heat the oil over medium heat in a nonstick pan and cook the tuna until browned (about 4-5 minutes each side) adjusting the heat as necessary. Serve with the previously made lemon-dill sauce.
Calories: 214 cal
Total fat: 7g
Saturated: fat 2g