This is a great source of lean protein and an easy way to get in some nutrients such as vitamin B12, vitamin D, calcium, and iron. Prepare Farro and Amaranth per package directions.
One 2 ¼ pound piece tuna loin
2 TBSP olive oil
Coarse sea salt
Freshly ground black pepper
Scant 1 ¼ cups raw or roasted unsalted pistachios
Finely grated zest of 1 lemon
5 TBSP Dijon-style mustard
- Heat a grill pan or large cast-iron skillet over high heat. Use a sharp knife to cut the tuna loin lengthwise, along natural divisions of the fist, into 2-3 cylindrical pieces. Brush them all over with the oil, then season with salt and pepper to taste. Add to the pan or skillet and sear on each side, for a total of no more than 3-4 minutes; the tuna should be rare at the center and just cooked on the edges. Transfer to a plate and refrigerate until well chilled for about thirty minutes.
- Chop the pistachios, preferably in a food processor, consistency of fine crumbs. Scatter them on a rimmed baking sheet and mix with the lemon zest. Lay 2-3 good-size pieces of plastic wrap on the work surface. Place a piece of seared tuna loin on one-piece of plastic wrap. Brush with some of the mustard on the three visible sides, then invert and transfer to the pistachio-lemon mixture. Press gently to completely coat on the three sides. Brush the top with mustard, then invert to coat the fourth side, pressing gently so the mixture adheres. Transfer to a piece of plastic wrap; wrap tightly and refrigerate. Repeat with remaining tuna pieces, mustard and coating. Chill for several hours and up to overnight.
- To serve, unwrap the tuna and cut it crosswise into 1/2 -3/4 inch slices.
Nutrition facts: Servings: 6. Calories: 405 Fat: 21g Carbs: 6g Protein: 41g
For further questions or to schedule an appointment, contact Jamie at jamiec@NutriFormance.com