Tuna steak with pistachio crust

Introduce

Chef :

Gaia Riva

Tuna steak with pistachio crust

This is another Italian classic, pistachio and tuna for some reason work really well together. Super quick to make and very healthy. As tuna steaks needs to be eaten quite raw we bought sashimi quality tuna. Be aware that tuna often gets frozen at sea to keep it super fresh which means that you won’t be able to defrost it, make sure you ask your fishmonger

Ingredient

tuna steaks

1 cup

pistachio without shell

1/2 cup

breadcrumbs

Cooking instructions

* Step 1

Chop the pistachio very thin, you can use a knife of a half moon blade, I wouldn’t use a mixer as it will turn in into a paste instead but that’s personal preference. Add the breadcrumbs and a pinch of salt and set aside on a large plate ready to rub our tuna in. You can also add some lemon zest at this point.

* Step 2

Take the tuna steaks and rub some oil on it with your hands to help the pistachio crumbs sticking to it. Press them onto the pistachio and breadcrumbs mix on both side pressing gently with your fingers.

* Step 3

Heat a pan on very high heat with a bit of olive oil, and when it starts to bubble add the steaks. Ours were particularly thick, about 2 cm high so we cooked them 1.5 min per side. If yours are thinner 1min per side is enough, remember we want to keep it raw inside or it will go tough and as we say in Italy ‘you’ll kill him twice the poor thing’.