Tuna Steak crusted with Pistachios and Sun Dried Tomatoes

Looking for a restaurant-worthy seafood dish that's easy to make at home? This Tuna Steak Crusted with Pistachios and Sun-Dried Tomatoes is elegant, flavorful, and surprisingly quick to prepare. The crunchy, savory crust complements the buttery tenderness of seared tuna for a dish that's as beautiful as it is delicious.

Whether you're cooking for a dinner party or treating yourself to something special, this crusted tuna steak offers a perfect balance of textures and Mediterranean-inspired flavors. Serve it with a fresh salad, creamy mash, or a simple risotto for a refined and satisfying meal.

Fresh or Frozen Tuna Steak

Fresh fish is always preferred for any recipes but unfortunately it is not always ready available, especially if you don't live near the ocean.

• Fresh Tuna: Fresh tuna is delicious and will keep a great texture. Make sure that the steak it's at least 2 cm (¾ inch) thick to get the best result.
• Frozen Tuna: Frozen tuna steaks are a good alternative if you cannot find fresh fish in your supermarket. Make sure you thaw them first before cooking. Better if thawed overnight in the fridge.

Check also this guide on the different kind of tunas.

Variations

• Asian fusion - Add sesame seeds and a splash of soy sauce to the crust for an umami twist. Serve with a sesame cucumber salad on the side.
• Spicy version - Add a pinch of chili flakes or Aleppo pepper to the crust mix for a gentle kick.
• Herbed crust - Mix in chopped fresh herbs like parsley, basil, or thyme with the crust for extra fragrance and color.
• Baked version - Instead of pan-searing, bake the crusted tuna at 200°C/400°F for about 10-12 minutes for a slightly more well-done result.

Storage & Reheating

Fridge: Store leftover cooked tuna in an airtight container for up to 2 days. Best enjoyed cold or at room temperature-like in salads or grain bowls.

Reheating: Not recommended, as tuna dries out easily when reheated. If needed, reheat gently in a covered pan with a splash of water or broth just until warmed through.

Freezer: This dish is best enjoyed fresh; freezing cooked tuna is not ideal due to texture changes.

Related Recipes

If you like this recipe, check also these other fish recipes:

• Baked Sea Bream with Citrus
• Sole Fish with Milk Sauce
• Stuffed Squids in Tomato Sauce

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📖 RECIPE

Jessica Montanelli

Tuna Steaks crusted with Pistachios and Sun Dried Tomatoes

5 from 1 vote

Make these tuna steaks crusted with pistachios and sundried tomatoes for your loved one and have a romantic fancy meal ready in 20 minutes.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

ServingsServings: 2 people

Ingredients Method Nutrition Notes

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x?

• ▢ 2 Tuna steaks
• ▢ 2 tablespoon Olive Oil
• ▢ 5 Sun Dried Tomatoes, preserved in olive oil
• ▢ ¼ cup Pistachios, finely chopped
• ▢ 1 teaspoon Poppy seeds
• ▢ ⅓ cup Breadcrums
• ▢ Salt and Black Pepper

Method

 

1. Rub the tuna steaks in extra-virgin olive oil and set them aside. Finely chop the sun-dried tomatoes and the pistachios and mix them together in a small bowl.
2. Add the poppy seeds and the breadcrumbs to the bowl and season well with salt and pepper.
3. Transfer the mix into a small plate and press the tuna steaks until well coated. If the crust mixture does not adhere properly to the tuna, it means it's either not chopped finely enough or the steaks are too dry.
4. Drizzle some olive oil in a pan and when hot add the tuna steaks. Sear for about 1 minute on each side and serve immediately.

Nutrition

Calories: 547 kcalCarbohydrates: 20 gProtein: 46 gFat: 31 gSaturated Fat: 5 gSodium: 211 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

CourseCourse: Main Course

CuisineCuisine: Italian

Notes

If you use frozen tuna steaks, thaw them overnight in the fridge.

This dish will go well with a side of fresh salad or grilled vegetables.

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