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Pistachio Crusted Tuna Over Greens
Dressing:
2 cloves garlic, minced
1/3 cup thawed orange juice concentrate
1/4 cup fresh lemon juice
3 tablespoons water
1 tablespoon dijon mustard
salt and freshly ground black pepper
1/3 cup olive oil
Salad:
1/4 cup shelled pistachio nuts
1/4 teaspoon ground cayenne
1/4 teaspoon coarse salt
2 beaten egg whites
1 1/2 pounds fresh tuna fillet, cut 1 inch thick
2 tablespoons olive oil
1 bunch watercress, rinsed, patted dry, tough stems trimmed
1 bunch arugula, rinsed, patted dry, torn into pieces
1/2 small head frisee, rinsed, patted dry, torn into pieces
1 cup thinly sliced fennel
2 oranges, peeled, quartered, and thinly sliced
1 cup chopped fresh cilantro
Whisk together the garlic, orange juice concentrate, lemon juice, water, mustard, a pinch of salt, and several grinds of pepper in a small bowl. Slowly whisk in the oil until thickened.
Preheat the oven to 400 degrees. Place the pistachio nuts, cayenne, and the coarse salt in a food processor fitted with a metal blade. Pulse until nuts resemble coarse cornmeal and transfer to a large plate.
Place the beaten egg whites in a large dish. Dredge the tuna in the nut mixture, making sure to completely coat all sides. Then, dip the tuna in the egg whites and dredge again in the nut mixture.
Heat the oil in an ovenproof skillet over medium-high heat. Add the tuna and saute for 2 minutes on one side. Gently turn the tuna over and saute for 2 minutes on the other side. Place the skillet in the oven and cook for 4 minutes for medium rare, or 10 minutes for tuna that's pale pink in the center. Transfer the fish to a cutting board
and let rest.
Place the watercress, arugula, frisee, fennel, oranges, and cilantro in a large salad bowl. Add 2/3 of the dressing and gently toss to mix. Divide the salad among four dinner plates.
Cut the tuna into steaklike slices and arrange over the salads. Drizzle with the remaining vinaigrette.
Serves 4.
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Pistachio Crusted Tuna Over Greens
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Category: Recipes
Prep Time: Cook Time: Total Time:
Pistachio Crusted Tuna Over Greens
Dressing:
2 cloves garlic, minced
1/3 cup thawed orange juice concentrate
1/4 cup fresh lemon juice
3 tablespoons water
1 tablespoon dijon mustard
salt and freshly ground black pepper
1/3 cup olive oil
Salad:
1/4 cup shelled pistachio nuts
1/4 teaspoon ground cayenne
1/4 teaspoon coarse salt
2 beaten egg whites
1 1/2 pounds fresh tuna fillet, cut 1 inch thick
2 tablespoons olive oil
1 bunch watercress, rinsed, patted dry, tough stems trimmed
1 bunch arugula, rinsed, patted dry, torn into pieces
1/2 small head frisee, rinsed, patted dry, torn into pieces
1 cup thinly sliced fennel
2 oranges, peeled, quartered, and thinly sliced
1 cup chopped fresh cilantro
Whisk together the garlic, orange juice concentrate, lemon juice, water, mustard, a pinch of salt, and several grinds of pepper in a small bowl. Slowly whisk in the oil until thickened.
Preheat the oven to 400 degrees. Place the pistachio nuts, cayenne, and the coarse salt in a food processor fitted with a metal blade. Pulse until nuts resemble coarse cornmeal and transfer to a large plate.
Place the beaten egg whites in a large dish. Dredge the tuna in the nut mixture, making sure to completely coat all sides. Then, dip the tuna in the egg whites and dredge again in the nut mixture.
Heat the oil in an ovenproof skillet over medium-high heat. Add the tuna and saute for 2 minutes on one side. Gently turn the tuna over and saute for 2 minutes on the other side. Place the skillet in the oven and cook for 4 minutes for medium rare, or 10 minutes for tuna that's pale pink in the center. Transfer the fish to a cutting board
and let rest.
Place the watercress, arugula, frisee, fennel, oranges, and cilantro in a large salad bowl. Add 2/3 of the dressing and gently toss to mix. Divide the salad among four dinner plates.
Cut the tuna into steaklike slices and arrange over the salads. Drizzle with the remaining vinaigrette.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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