Pistachio and chestnut crusted tuna

by chef Bruno Brunori

Ingredients for 4 serves

 

  • 1 kg. - Fresh tuna steak, central fillet
  • 6 - Tbsp Olitalia Sicilia PGI Extra Virgin Olive Oil for the cooking and to rub the tuna steaks
  • 2 - Tbsp Olitalia Sicilia PGI Extra Virgin Olive Oil drizzled on top of the steak before serving
  • 40 gr. - Breadcrumbs
  • 100 gr. - Chopped pistachio kernels
  • 100 gr. - Dried or ready-to-use (precooked) chestnuts
  • 1 – Packet of mint sprigs
  • Q.s. – Salt
Pistachio and chestnut crusted tuna 1
Pistachio and chestnut crusted tuna 2

Extra virgin olive oil

Sicilia PGI

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Method

 

  • 1

    Combine the breadcrumbs, the chopped pistachios and the ground chestnuts in a bowl; add some salt.

  • 2

    Rub both sides of the tuna steaks with some Sicilia PGI Extra Virgin Olive Oil, then dip them in breadcrumbs.

  • 3

    Heat a non-stick pan with a drizzle of oil and cook the tuna steaks 2 minutes per side.

 

Food plating

Slice the pistachio-crusted tuna; place the slices on top of fresh mint leaves drizzled with some Sicilia PGI Extra Virgin Olive Oil for a fully fragrant result.

 

Pistachio and chestnut crusted tuna 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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