Pistachio Crusted Tuna 

As I once said there is a “pistachio Mania” in Italia, even more in summer, with the pistachio ice creams, but not just.

I just figured that with tuna, pistachio found a new match!

You know those evenings when you want to pamper yourself with a delicious dish, but you have neither time nor desire to spend the evening in the oven and stove? Especially with the temperatures these days reaching the 90s.

Relying on ingredients to bring to the table a tasty but at the same time quick and easy preparation is a must!

So here is a way to do a simple tuna steak, coated with pistachios and then grilled.


  • fresh tuna 500 g
  • Balsamic vinegar
  • whole unsalted pistachios 150 g
  • extra virgin olive oil to taste
  • Salt to taste.


To prepare the pistachio crusted tuna, start from the breading: put half of the pistachios in the glass of a blender equipped with blades (cutter) and blend to obtain a rather fine consistency. Transfer the chopped pistachios to a plate and blend the remaining ones coarsely, then mix them with the others.

Dab the tuna steak with kitchen paper and pass it in the egg white, then place the tuna over the blended pistachios and turn it several times making the pistachios adhere well with your hands.

In a small non-stick pan, just a little larger than a slice of tuna, heat 2 tablespoons of oil, then place the tuna and cook it on all sides for a couple of minutes per side: please, no more!

Once ready, remove it from the pan and let it rest for a few minutes, drizzle with balsamic vinegar, then cut it into slices of about 1-1.5 cm using a sharp knife, serve over fresh arugola.

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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