Tandoori seared tuna and puy lentil salad

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tandoori seared tuna and puy lentil salad

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

  • curry indian tandoori

    Curry Indian Tandoori

    $3.30
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Method

  1. 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.

  2. 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

  3. 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.

     

  4. 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.

  5. 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.