Almond Encrusted Tuna with a Raspberry Pinot Noir Glaze

Photo: psfreeman

Serve this Almond Encrusted Tuna with baby salad greens, rice and a glass of Estancia Pinot Noir. Recipe from Harris Teeter's Fresh Catch Newsletter.

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Marinate: 1 Hour


  • 2 8-ounce yellowfin tuna steaks
  • 2 cup(s) Pinot Noir
  • 2 cup(s) toasted almonds, lightly salted and peppered
  • 1/4 cup(s) corn starch
  • 1 tablespoon(s) cracked pepper flakes
  • Raspberries
  • Salt & pepper
  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) butter


  1. Marinate tuna steaks for 1 hour in Estancia Pinot Noir.
  2. Fine chop 1 1/2 cups of almonds and pepper flakes in coffee grinder or kitchen aid mixer, combine with corn starch on flat plate.
  3. Remove steaks from wine, let drain on paper towel.
  4. Coat well both broad sides of each steak with almond breading mix, let set 5 minutes.
  5. Pre-heat non stick pan to medium high heat, add oil sear 1-2 minutes on each side or until nut coating is golden brown, remove from pan, set on service platter. * fresh Tuna is best eaten rare to medium rare
  6. Lower heat to medium, deglaze pan with Estancia Pinot Noir, reduce wine by 2/3, add raspberries.
  7. Remove from heat, add butter and remainder of nuts, serve around tuna on plate or platter.
August 2012

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

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