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Great Recipes

Tuna Crudo with Pistachios and Pistachio Oil


Tuna Crudo with Pistachios and Pistachio Oil

Tony Mantuano

Yields 4 Servings


  • 6 ounces sushi - quality tuna, finely diced
  • 3 tablespoons pistachio oil, plus extra for drizzling
  • 1/8 teaspoon hot paprika
  • 1/4 teaspoon sea salt
  • 1/4 cup pistachios, shelled, finely chopped


  • Combine tuna with the pistachio oil, paprika and salt in a bowl. Mix well
  • Lightly oil a ring mold 2 inches tall and 2 inches wise. Place ring in center of one of four plates.
  • Spoon in 1/4 of the tuna mixture, then top with 1 tablespoon of the chopped pistachios. Push down gently to pack layers.
  • Carefully remove ring mold, keeping layers intact.

To Serve

Drizzle with additional pistachio oil and serve.

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