Pistachio-Crusted Tuna Steaks


Pistachio-Crusted Tuna Steaks

Pistachio-Crusted Tuna Steaks

This recipe, Pistachio-Crusted Tuna Steak is from Diabetic Connect.  Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish.  Choose “sushi grade” tuna steaks if you prefer a milder flavor.  Make it a meal, serve with brown rice and steamed broccolini.


Pistachio-Crusted Tuna Steaks Recipe

Pistachio-Crusted Tuna Steaks

1 Tbsp. thinly sliced shallot

1 bay leaf

½ cup white wine

3 Tbsp. reduced-fat sour cream

2 tsp. lemon juice

2 tsp. chopped fresh dill, divided

1 Tbsp. whole-grain mustard

½ tsp. salt, divided

¼ cup coarse dry breadcrumbs, preferably whole-wheat

¼ cup shelled pistachios

4 (4 oz.) tuna steaks, 1 to 1 ¼ inches thick, if you don’t like tuna…any fish will do

1 tsp. extra-virgin olive oil


Place shallot, bay leaf and wine in a small saucepan and bring to a boil.  Reduces 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 tablespoon dill, mustard and ¼ teaspoon salt; stir to combine.

Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and ¼ 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.  Serve with the lemon-dill sauce.


(Recipe for Pistachio-Crusted Tuna Steaks came from Diabetic Connect, 2014)


Zucchini Enchiladas

Zucchini Enchiladas

Zucchini Enchiladas


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family.  Also, zucchini is so plentiful in the garden and this dish makes a great way to use it up.   * This recipe is Diabetic Friendly! *

            Angela Leinenbach                                                                         Mechanicsville, Virginia


Zucchini Enchiladas Recipe

Zucchini Enchiladas

1 medium sweet yellow pepper, chopped

1 medium green pepper, chopped

1 large sweet onion, chopped

2 Tbsp. olive oil

2 garlic cloves, minced

2 cans (12 oz. each) tomato sauce

2 cans (14 ½ oz. each) no-salt added diced tomatoes, undrained

2 Tbsp. chili powder

2 tsp. sugar

2 tsp. dried marjoram

1 tsp. dried basil

1 tsp. ground cumin

¼ tsp. salt

¼ tsp. cayenne pepper

1 bay leaf

3 lbs. zucchini, shredded (about 8 cups)

24 corn tortillas (6 inch), warmed

4 cups (16 oz.) shredded reduced-fat cheddar cheese

2 cans (2 ¼ oz. each) sliced ripe olives, drained

½ cup minced fresh cilantro

Reduced-fat sour cream, optional


In a large saucepan, sauté peppers and onion in oil until tender.  Add garlic; cook 1 minute longer.  Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf.  Bring to a boil.  Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened.  Discard bay leaf.

Preheat oven to 350 F.  Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon olives.  Roll up and place seam side down in two 13×9 inch baking dishes coated with cooking spray.  Pour sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, 30-35 minutes or until heated through.  Sprinkle with cilantro.  Serve with sour cream if desired.            12 servings


(Recipe for Zucchini Enchiladas was on www.tasteofhome.com, 2014)