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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 5 MIN. COOKING TIME: 5 MIN. SERVINGS: 2 COST: HIGH
TWO TUNA STEAKS
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1/2 CUP (70GR.) UNSALTED PISTACHIOS
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2 TBLSPOONS EXTRA VERGIN OLIVE OIL
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RECIPE
1) CHOP THE PISTACHIOS AND PUT THEM IN A FLAT DISH
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2) BREAD THE TUNA WITH THE PISTACHIO CRUMBS
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3) PLACE FRY PAN ON MEDIUM HEAT WITH ABOUT TWO TBLSPOONS OLIVE OIL. SET THE BREADED TUNA STEAKS IN FRY PAN.
TUNA STEAKS ARE USUALLY COOKED MEDIUM-REAR. |
4) I PREFER MY TUNA COOKED MEDIUM, IT ALL DEPENDS ON WHAT YOU LIKE.
SERVE WITH LAMB'S LETTUCE, BABY SPINACH OR ARUGOLA SALAD CONDITIONED ONLY WITH EXTRA VERGIN OLIVE OIL AND SALT. |