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.
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