Pistachio Rosemary Crusted Tuna
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- 1 tablespoon(s) shallot
- 1 Bay Leaf
- 1/2 cup(s) white wine
- 3 tablespoon(s) Yogurt
- 2 teaspoon(s) Lemon juice
- 1 tablespoon(s) Rosemary
- 1 teaspoon(s) Whole grain mustard
- 1/2 teaspoon(s) salt
- 1/4 cup(s) Bread crumbs
- 1/3 cup(s) Pistachios
- 4 Tuna steaks
- Place shallot, bay leaf and wine in sauce pan and bring to a boil until reduced to about 2 Tbs (about 5 minutes). Put in small bowl and add yogurt, lemon juice, half rosemary, mustard and a pinch of salt. Stir.
- Put bread crumbs, pistachios and rosemary in blender and process. Dredge tuna until well coated.
- Heat oil over medium. Add tuna and cook about 4-5 minutes per side. Serve with sauce.
This recipe is a personal recipe added by LoriABaker and has not been tested or endorsed by MyRecipes.
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Pistachio Rosemary Crusted Tuna Recipe at a Glance
- COURSE: Main Dishes