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Pistachio-Pretzel Encrusted Tuna with an Apricot Glaze and Apricot-Pistachio Quinoa

March 24, 2010

by Jessica from The Process of Healing


For the Tuna:

  • 4 oz. fillet of Tuna
  • 1/2 cup apricot preserves or jelly, warmed until liquidy, separated
  • 1/3 cup pretzels, crushed
  • 3 tbsp. unsalted pistachios, crushed, divided
  • ground black pepper
  • pinch of cinnamon
  • pinch of dried cilantro (optional)

For the Quinoa:

  • 1/4 cup uncooked quinoa
  • 1/4 cup pineapple juice (or you can just use water)
  • 1/4 cup water
  • 3 dried apricots, chopped
  • 1/2 cup hot water
  • 1 tbsp. mint, chopped
  • 2 tbsp. pistachios, chopped
  • ground black pepper
  • salt to taste
  • pinch of cinnamon

Preheat oven to 375 degrees Fahrenheit.

Place chopped apricots into 1/2 cup hot water to re-hydrate.

Prepare the quinoa by cooking it with 1/4 cup pineapple juice and 1/4 cup water (or equal parts water and pineapple juice according to the measurements on the package) and cook according to package directions (mine was brought up to a boil and simmered for about 15 minutes). Once the quinoa is done, add the re-hydrated apricots, mint, pistachios, pepper, salt, and cinnamon. Set aside.

Meanwhile, heat half of the apricot preserves until liquidy. Mix the crushed pretzels, 2 tbsp. crushed pistachios, pepper, cinnamon, and cilantro. Season the outside of the tuna with ground pepper and then coat the tuna on both sides with the apricot preserves. Then, coat the tuna on both sides with the pretzel/pistachio mixture. Sear the tuna in a skillet on Med-High for a few minutes on each side. Transfer the tuna to the pre-heated oven until done to your preference and depending on the thickness of the tuna (my fillet took about 10 minutes in the oven for a medium doneness).

To assemble, place the quinoa on the serving dish and top with the tuna. Drizzle the plate with the rest of the apricot preserves and the remaining tbsp. of pistachios. Best served with a leafy green, like Kale. Enjoy!!

(Makes 1 serving)

(This recipe would also be great with tofu or chicken in place of the tuna)


Ok, I know it may sound a bit weird but I promise you, PROMISE, it’s amazing!!! The pretzels give the tuna the crunchiest crust ever and the pistachios and the apricot glaze balance out the saltiness of the pretzels by adding a hint of sweetness and nuttiness. And then the quinoa is just out of this world good, all on it’s own. I’m telling you… you MUST try this dish!!!!!

2 Comments leave one →
  1. March 26, 2010 8:13 pm

    This gets my vote today!! I LOVE fish. 🙂 Tuna is so delicious with a sweeter glaze!

  2. March 29, 2010 1:37 am

    I am going to have to go with this recipe! Sounds delicious and I love that it includes tuna…. mmmmmmm.

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