This lovely light nutrition packet vegetarian /vegan curry is great midweek meal, full of hearty chickpea and other vegetables and so easy to make. Korma
Tandoori spices are delicious with tuna and other seafood, when combined with a Lentil salad you have a very healthy meal the whole family will enjoy. Puy and green lentils are considered by many to be the best lentils because of their unique flavours and the fact they hold their shape during cooking. They’re super healthy too, high in protein and fiber.
Spices used in this recipe
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 tbspns 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.