Tandoori seared tuna and puy lentil salad

PREP TIME

10 minutes

COOK TIME

25 minutes

SERVES

2-4 people

Ingredients

500g tuna steaks
1/2 cup puy or green lentils
1 onion, diced
1 tomato, diced
4 sun-dried tomatoes, diced
1 tsp tomato paste
1 tbsp The Spice People’s Indian Tandoori spice mix
juice of 1/2 lemon
2 tbsp olive oil
salt taste
handful cherry tomatoes
handful fresh green salad leaves
4 cloves garlic, thinly sliced and toasted with oil
fresh coriander to serve
toasted sunflower seeds and sesame seeds to serve

The love this recipe

Tandoori chicken is a classic, but this wonderful spice blend also works beautifully with fish and seafood. I love tuna in this recipe as its firm texture holds up really when when grilling and when combined with a lentil salad, you have a super-healthy meal the whole family will enjoy.

Puy and green lentils are best in this recipe because of their unique flavours and the fact they hold their shape during cooking. High in protein, fibre and Omega 3s, this dish is as healthy and wholesome as it is delicious.

Directions

Rinse the puy lentils in cold water to remove any impurities and then add to a saucepan with the water. Add the fresh tomato, sundried tomato and onion and bring to the boil and simmer for 20 min. The lentils should adsorb almost all of the water, but be careful not to burn. Test to see if they are cooked and then add salt and lemon juice to taste before serving.
Place the tandoori spice mix in a bowl with 2 tbsps of olive oil and 1 tsp of tomato paste and a generous squeeze of lemon juice. Blend all ingredients together and then add the tuna steaks. Massage the marinade into the steaks and let rest in the fridge until the lentils are almost cooked 20 min
To prepare the garden salad , place mixed salad leaves in a bowl and add cherry tomatoes, fresh herbs and drizzle with a little olive oil.
When the lentils are almost cooked, heat 2tspns of olive oil in a separate frying pan and when the oil is hot add the tuna steaks. Cook for 2 -3 min on one side then turn and cook another 2 -3 min 9depending on how thick the tuna steak is). The tuna will continue to cook after it is removed so it is best to under cook slightly.
Place the cooked lentils on the plate to form a bed for the tuna steaks and surround with the garden salad. Garnish the steaks with toasted sesame and sunflower seeds and toasted garlic.