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
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.
Association
APCI
Thousands of authoritative professional chefs, flanked by valued fellow restaurateurs, with the logistical and operational support of a selected team of professionals; a dynamic and persevering determination; an altruistic and sincere team spirit; a proven and tested professionalism. These are the ingredients of the white beret family of the Professional Association of Italian Chefs.
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