Ingredients:

  • 4 (6 oz / 170 g) Ahi tuna steaks (sushi-grade)
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 1 tsp (6 g) kosher salt
  • ½ tsp (1 g) cracked black pepper
  • ½ cup (60 g) shelled pistachios, roasted and unsalted
  • ¼ cup (30 g) Panko breadcrumbs
  • 1 tbsp (15 g) fresh parsley, finely chopped
  • 1 tsp (2 g) lemon zest
  • ¼ tsp (1 g) garlic powder
  • 2 tbsp (30 g) Dijon mustard
  • 1 tbsp (15 ml) melted unsalted butter
  • 1 tsp (5 ml) lemon juice

Instructions:

  1. Pat the tuna steaks completely dry using paper towels. Note: Any moisture will cause the crust to peel. Season lightly with salt and pepper.
  2. Pulse the pistachios, Panko, parsley, lemon zest, and garlic powder in a food processor until the mixture resembles coarse sand. Transfer to a shallow plate.
  3. Whisk together the Dijon mustard, melted butter, and lemon juice. Brush a thin, even layer of this binder onto the top and bottom of each tuna steak.
  4. Press the steaks firmly into the pistachio mixture. Use your palms to push the nuts into the binder so they stick.
  5. Heat olive oil in a cast iron skillet over medium high heat.
  6. Sear the tuna steaks for 2–3 minutes per side until the crust is deep golden brown and the center is medium rare.
  7. Remove the steaks from the pan immediately.
  8. Let them rest on a wire rack for 3–5 minutes until the juices settle.