Searching for new flavours in fish preparation, I came across this super easy and quick recipe at Giallo Zafferano. The whole family loved the dish, so it’s definitely a keeper.

What you’ll need to serve 4:

  • 600 g of fresh tuna
  • 50 g of pistachios
  • 30 g of sun-dried tomatoes
  • 2 tablespoons of bread crumbs
  • 1 tablespoon of poppy seeds
  • extra virgin olive oil

The original recipe calls for the tuna to be placed in a freezer for at least an hour as this should allow cleaner cutting. Mine was in the freezer for about half that time and it seemed just fine.

Chop the pistachios and the dried tomatoes. Place them in a shallow dish and mix with the bread crumbs and poppy seeds. You can substitute black sesame seed for the poppy. (This time I just added some regular sesame.)

Cut the tuna into strips of about 4 cm so that when the strips are cut, the sections are close to being square. Oil them slightly and roll them in the pistachio breading. Press the strips into the breading to make sure enough sticks.

Heat a couple of spoons of the olive oil in a pan. Cook the breaded strips for one minute, turn them over and cook for another minute. Do not cook longer or the tuna will cook through and will not stay deliciously rosy in the centre.

Remove the tuna strips from the pan and cut them into 2 cm slices. Serve immediately.