DIFFICULTY: LOW PREP. TIME: 5 MIN. COOKING TIME: 5 MIN. SERVINGS: 2 COST: HIGH
TWO TUNA STEAKS
1/2 CUP (70GR.) UNSALTED PISTACHIOS
2 TBLSPOONS EXTRA VERGIN OLIVE OIL
RECIPE
1) CHOP THE PISTACHIOS AND PUT THEM IN A FLAT DISH
2) BREAD THE TUNA WITH THE PISTACHIO CRUMBS
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.