Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 Large fennel bulbs
2 tablespoons Butter or margarine
Fresh red chile, seeded and sliced
1 tablespoon Olive or vegetable oil
1 cup Whole shelled American pistachios
Shallots, peeled and sliced
½ cup Vegetable stock
¼ cup Lime juice
½ cup Whipping cream
Salt and pepper
4 servings Hot, cooked rice
Lime slices and mint sprigs, for garnish
Trim fennel stalks to within ½-inch of bulb; trim off root end. Thinly slice fennel lengthwise. Heat 1 tablespoon butter in skillet. Add fennel and chile and sauté for 10 minutes over medium heat. Rinse and dry tuna and brush with the oil. Fry in oiled pan or grill over medium coals for 1 to 3 minutes on each side, according to taste and depending upon thickness. Grind ¾ cup of the pistachios. Heat remaining 1 tablespoon butter in pan, add shallots and ground pistachios and sauté for 2 minutes. Add stock, lime juice and cream. Simmer 5 minutes. Season with salt and pepper to taste. Arrange fennel and tuna on plate. Spoon sauce over. Sprinkle with whole pistachios. Serve with rice and garnish with lime slices and mint.
Makes 4 servings.