Pistachio-Crusted Tuna with Mustard-Dill Cream Sauce

I came across this recipe about a year ago, and after I'd made it it became the first fish dish that I had prepared that I actually loved! I love fish prepared by others, in restaurants and such, but had never found one that I made at home that really wowed me. This one definitely did. It doesn't take very long to make, and the sauce is what sold it for me!! I'm a sauce girl - I like some sort of sauce on just about anything, and everything! And, as if it needed anymore selling - it's healthy too!!! Hard to believe sometimes that food that tastes so good, can actually be healthy - but I try!!! You should definitely put this one on your menu soon!!

And just as a random-fact side note - the Reader's Comment that shows on the recipe page is mine!! :) I love it that much!

Pistachio-Crusted Tuna with Mustard-Dill Cream Sauce

Source: Eating Well

Ingredients

• 1 tablespoon thinly sliced shallot
• 1 bay leaf
• 1/2 cup white wine
• 3 tablespoons reduced-fat sour cream
• 2 teaspoons lemon juice
• 2 teaspoons chopped fresh dill, divided
• 1 teaspoon whole-grain mustard
• 1/2 teaspoon salt, divided
• 1/4 cup panko breadcrumbs
• 1/4 cup shelled pistachios
• 4 4-ounce tuna steaks, 1-1 1/4 inches thick
• 1 teaspoon extra-virgin olive oil

Preparation

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