The pistachio tuna fillet is a seafood main dish, very simple to prepare, delicious, and with a refined taste. A variation of the tuna and peas in a pan recipe, equally simple and tasty. I took inspiration from the Giallo Zafferano recipe. It intrigued me, so I wanted to replicate it, adapting it to my tastes.
Tuna fillet is one of the ingredients that lends itself to dinners or lunches on special occasions. Today’s recipe, in fact, will allow you to make a great impression, preparing it in a few simple steps. I chose to accompany the tuna fillet with a pistachio pesto, to be prepared at home in just a few minutes.
This combination enhances the taste of the fish without covering it. It also gives the dish a particular salty note, so that the tuna remains the star of the recipe. A simple second course to prepare, different from the usual tuna fillet in a pan. Curious to find out how to prepare it? I’ll leave you the recipe below, because the pistachio tuna fillet will be ready in a click!
If you are interested in other fish main course recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 591.02 (Kcal)
- Carbohydrates 6.04 (g) of which sugars 1.71 (g)
- Proteins 32.22 (g)
- Fat 51.04 (g) of which saturated 9.94 (g)of which unsaturated 14.00 (g)
- Fibers 2.21 (g)
- Sodium 2,117.91 (mg)
Indicative values for a portion of 222 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 tuna fillets
- 3.5 tbsp extra virgin olive oil
- salt (to taste)
- pepper (to taste)
- crushed pistachios (to taste)
- 2.1 oz toasted pistachios (unsalted)
- 3.5 tbsp extra virgin olive oil
- salt (to taste)
Tools
- Crepe Pan
- Blender
Steps
To make the recipe, first take care of preparing the pistachio pesto. I recommend using toasted and unsalted pistachios. Then put them in the blender with the oil and salt and blend until you get a homogeneous mixture. It will take about 10 minutes.
Now take care of cooking the tuna. Heat the oil in a non-stick pan and place the tuna fillets in it. Season with salt and pepper and cook the fish over medium heat for 3 minutes. With the help of a spatula, turn the fillets and continue cooking on the other side until golden. Then distribute a couple of tablespoons of pesto on each plate, place the fish on top, and add a bit of cooking juice.
Finally, add a bit more pesto and the crushed pistachios. The pistachio pesto tuna fillet is ready to be served.
Storage and Tips for Pistachio Tuna Fillet
The pistachio tuna fillet is best enjoyed immediately, right after cooking.
FAQ Questions and Answers for Pistachio Tuna Fillet
How can I store pistachio pesto?
You can store it in a glass jar with a lid, for 2 or 3 days in the refrigerator. Alternatively, you can freeze it.
What can I substitute for the pesto?
You can prepare this recipe with the arugula pesto or classic Genoese pesto.
