Seared Tuna with Lentils recipe

It may still be bucketing down outside but spring is definitely here, which means summer is just around the corner. For me, nothing shouts summer better than seared tuna, be it on a barbeque or griddle pan. Fantastic served with a salad or on a bed of lentils. The key to making this recipe truly sparkle is to try and buy the best tuna you can, blue or yellowfin tuna loin will do the job.

It can be served as a starter or main course, and the lentils can be prepared a day ahead. If you’re looking for some extra greens to add to the mix, check back in on our spring salad recipe here.

You will need…

500g loin of tuna

1 tsp olive oil

3 tbsp toasted sesame seeds

Lentils:

100g puy lentils, soaked for an hour and washed.

20g fresh root ginger peeled and grated.

1 med green chilli, deseeded and finely chopped

½ med red onion, finely chopped

1 garlic clove, crushed

½ tsp ground cumin

¼ tsp cumin seeds

25ml water

25ml balsamic vinegar

25 ml light soy sauce

1 tbsp tomato paste

½ tsp sweet chilli sauce

25ml olive oil

A handful of chopped coriander.

Salt and pepper

Serves 4 as a main and 6 as a starter

Here’s what to do…

Cook the lentils for 15-20 minute until tender. Drain and cool.
Mix ginger, chilli, onion, garlic, cumin, seeds, water and balsamic vinegar in a saucepan and simmer for a few minutes.
Add the soy sauce, tomato paste, chilli sauce, and finally the olive oil and coriander. Season and leave in fridge overnight for the flavours to infuse.
Roll the tuna in the sesame seeds, heat the oil and cook on a griddle pan/bbq for about 2 minutes each side.
leave to rest and then thinly slice. The tuna should be pink in the middle6. Serve on the lentils with a little rocket and olive oil/balsamic vinegar drizzle.