Pistachio-Crusted Tuna Steaks

I have to preface this by saying I burned the outer part of the tuna steaks (as evidenced in the picture below). With that being said, you can screw this one up and it will still taste good!! So, if you don't have a newborn in your arms and a toddler wrapped around your ankles, you will be able to pay more attention to making sure you are not burning the pistachio crust :)

From Eating Well Magazine

Serves 4

Ingredients
•1 tablespoon thinly sliced shallot
•1 bay leaf
•1/2 cup white wine
•3 tablespoons reduced-fat sour cream
•2 teaspoons lemon juice
•2 teaspoons chopped fresh dill, divided
•1 teaspoon whole-grain mustard
•1/2 teaspoon salt, divided
•1/4 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
•1/4 cup shelled pistachios
•4 4-ounce tuna steaks, 1-1 1/4 inches thick
•1 teaspoon extra-virgin olive oil

Preparation

1.Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduce until the wine is almost evaporated, about 5 minutes. Remove from the heat, discard bay leaf and transfer to a small bowl. Add sour cream, lemon juice, 1 teaspoon dill, mustard and 1/4 teaspoon salt; stir to combine.

2.Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and 1/4 teaspoon salt in a blender or food processor. Process until finely ground. Transfer to a shallow bowl. Dredge both sides of the tuna in the pistachio mixture.

3.Heat oil in a large nonstick skillet over medium heat. Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare. Serve with the lemon-dill sauce.