Pistachio And Almond Crusted Tuna Loin


  • 200g Tuna loin

  • 2 tbsp oil


  • 1/4 tsp salt

  • 1/4 tsp crushed black pepper

  • 1 tsp lime juice


  • 50g pistachio nuts

  • 50g almond nuts


  • Fresh Thyme

  • 30g broccoli (banched)


  1. Rinse the pistachio and almond nuts in the preheated oven at 150°C for 15 minutes. Dish out and crush it, set aside.

  2. Rinse the tuna loin and pat-dry, season with marinade ingredients for 20 minutes.

  3. Heat up 2 tbsp oil over low heat in the preheated sauce pan to shallow-fry the the 20% cooked on the both sides. Dish up, coat it with crushed pistachio and almond nuts, cut into 2 pieces, ready to serve.


  1. Mix together Kikkoman soya sauce and maltose sugar, stir until the sugar completely dissolved.

To Assemble:

  1. Place the blanched broccoli on the serving platter, put in tuna, spoon in sauce, garnish with Thyme. Serve at once.

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