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Home > Pistachio-crusted tuna steaks

Pistachio-crusted tuna steaks

Recipe Information

Servings 4
Preparation Time 20 Minutes
Cook Time 10 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Pistachios; Tuna
Category Nuts, Fats, & Oils; Seafood
Meal Lunch; Dinner
Type Main Dish
Cuisine American
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.


Nutrition (per serving)

  • Calories: 214 cal

  • Total fat: 7g

  • Saturated: fat 2g

  • Cholesterol: 55mg

  • Sodium: 402mg

  • Potassium: 635mg

  • Carbohydrate: 8g

  • Fiber: 1g

  • Protein: 29g