Reference to Homemade Yummy Tuna steak with pistachio crust
Wishing to eat Tuna steak with pistachio crust a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna guide you with helpful instructions on cooking a Tuna steak with pistachio crust like a famous chef made.
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To make an unforgettable Tuna steak with pistachio crust, here are the materials required:
- Take 2 of tuna steaks.
- You need 1 cup of pistachio without shell.
- Get 1/2 cup of breadcrumbs.
- Use of Oil.
After readying the components, next you are good to make your appetizing Tuna steak with pistachio crust by following the instructions below:
- 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..
- 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..
- 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’..
- Remove from the pan and cut the steak into chunks. Serve immediately.
Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, four to five minutes per. This pistachio crusted flank steak is topped with a simple peach puree. It's an easy way to keep dinner healthy yet delicious. The pistachio crust on this flank steak is awesome as it is, but brightened up with the simple peach puree, it just totally steals the show from right out underneath. The pistachio crust, which includes fresh rosemary and whole-grain mustard, complements the tuna and "makes every bite melt in your mouth," she says.
Recipe : Tuna steak with pistachio crust
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