Yellow fin Tuna Steak Fillet with Pistachio Crust served with Sweet Potato
fitnessLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 35 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- Ingredients for the pistachio crust
- 100g pistachio nuts
- 50g Castelli parmesan cheese 200g
- ½ bunch of parsley (leaves only)
- 10 leaves of fresh mint
- 2 tbsp Chorio Olive Oil Koroneiki variety 1L
- ½ tsp Maldon sea salt flakes 250g
- Ingredients for the tuna fillet
- 2 packs of yellowfin tuna steaks 445g
- 2 tbsp Chorio Olive Oil Koroneiki variety 1L
- 1 lemon zest
- 2 tsp Epic fish spice mix 120g
- Ingredients
- 2 medium-sized sweet potatoes
- 1 pack of Alion lettuce hearts 100g
- 200g Alion pomegranate peeled
- 2 tbsp Chorio Olive Oil Koroneiki variety 1L
- ½ tsp Maldon sea salt flakes 250g
- 1/3 tsp Maldon crushed pepper 50g
METHOD
1. Rinse well the sweet potatoes and wrap them in baking paper and foil after salting and drizzling them with a little olive oil. Bake in a preheated oven at 200°C for 30 minutes.
2. For the crust, put all the ingredients in a blender and grind them for 10-15 seconds.
3. Put the tuna fillets in a bowl and marinate them with the olive oil, lemon zest and the fish spices.
4. Then coat them with the crust you prepared. Place a grill pan over medium heat and let it heat up well. Put the fillets in and cook them for 2-3 minutes on each side.
5. Serve with the lettuce hearts and sweet potato.
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