Chef Hugh Stewart, with Chamberlain’s Fish Market Grill, demonstrated how to sear tuna at the Coppell Farmers Market on August 16th, 2014 during the Market to Kitchen Chef Demo Series. He added this seared tuna to a Couscous Salad of Seasonal Fruits & Radish with a Truffle & Orange Balsamic Vinaigrette.
2- 8oz Tuna Steaks
½ cup Pistachio, raw
½ cup Breadcrumbs
Salt
Put breadcrumbs, pistachios 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.
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.