1 tablespoon thinly sliced shallot
1 bay leaf
1/2 cup white wine
3 tablespoons reduced-fat sour cream
2 teaspoons lemon juice
2 teaspoons chopped fresh dill, divided
1 teaspoon whole-grain mustard
1/2 teaspoon salt, divided
1/4 cup coarse dry breadcrumbs, preferably whole-wheat 
1/4 cup shelled pistachios
4 x 125g tuna steaks, 1-1¼ inches thick
1 teaspoon extra-virgin olive oil


1. Place shallot, bay leaf and wine in a small saucepan bring to a boil
2. Reduce until wine is almost evaporated, about 5 minutes
3. Remove from heat, discard bay leaf and transfer to a small bowl
4. Add sour cream, juice, half the dill, mustard, ¼ teaspoon salt, combine
5. Blend breadcrumbs pistachios remaining dill and salt in a food processor
6. Process until finely ground, transfer to a shallow bowl
7. Dredge both sides of the tuna in the pistachio mixture
8. Heat oil in a large non-stick skillet over medium heat
9. Cook Tuna until browned, adjusting the heat as necessary to prevent burning 
10. Cook 4 to 5 minutes per side for medium-rare
Serve with the lemon-dill sauce


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