Pistachio & almond crusted tuna with soy ginger salad

2 servings
8 min
6 min
Very Easy


Number of serving: 2

Pistachio and almond crusted tuna :

2 tuna steaks

1/2 cup chopped almonds

1/2 cup chopped pistachios

salt and pepper

oil for frying

Soy ginger salad :

1/3 cup canola oil

4 teaspoons soy sauce

juice of 1/2 lemon

1 clove garlic, minced

1 tablespoon ginger root, minced

1/2 teaspoon dijon mustard

1 teaspoon honey

1 teaspoon rice wine vinegar

ground black pepper



  • Pistachio and almond crusted tuna :
    Heat up a heavy bottomed pan over medium high heat.
  • In a large shallow dish, combine chopped pistachios and almonds.
  • Season the tuna on both sides with salt and pepper and coat both sides with the nut mixture.
  • Oil the pan and cook tuna for about 3 minutes on each side for medium or longer if you want it cooked more.
  • Soy ginger salad :
    Combine all ingredients in blender (except arugula), blend away and dress the arugula lightly.


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