Pistachio Rosemary Crusted Tuna

From Fitness Journal

Yield: 1 serving
Community Recipe from


  • 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


  1. 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.

  2. Put bread crumbs, pistachios and rosemary in blender and process. Dredge tuna until well coated.

  3. Heat oil over medium. Add tuna and cook about 4-5 minutes per side. Serve with sauce.
May 2012

This recipe is a personal recipe added by LoriABaker and has not been tested or endorsed by MyRecipes.

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