Tuna slices with herbs and red lentil cream

Name: Tuna slices with herbs and red lentil cream
Prep time: 25 min
Cook time: 35 min
Total time: 120 min
Yield: 0
Cuisine: Italian
Ingredients: 4 Tuna steaks, about 200 g each; 1 Garlic clove (optional); Chives, to taste; Mint, 3–4 sprigs; Parsley, 1 bunch; Basil, 1 bunch; 1 Lemon; Extra virgin olive oil, to taste; Salt, to taste; Pepper, to taste; 250 g Red lentils; 1 Yellow onion (thinly sliced); Turmeric, to taste; Cumin, to taste; Vegetable broth, to taste (approx. 500 ml); Extra virgin olive oil, to taste; Salt, to taste; Pepper, to taste

Tender tuna steaks marinated in fresh herbs and lemon, gently steamed and served with creamy spiced red lentils. A light and balanced dish full of flavour.

Preparation Time:

25 min

Rest Time:

1 h

Cooking:

35 min

Difficulty:

Medium

Course:

Cuisine Type:

Diet:

Ingredients

Tuna and Herb Marinade

4 Tuna steaks, about 200 g each

1 Garlic clove (optional)

Chives, to taste

Mint, 3–4 sprigs

Parsley, 1 bunch

Basil, 1 bunch

1 Lemon

Extra virgin olive oil, to taste

Salt, to taste

Pepper, to taste

Red Lentil Cream

250 g Red lentils

1 Yellow onion (thinly sliced)

Turmeric, to taste

Cumin, to taste

Vegetable broth, to taste (approx. 500 ml)

Extra virgin olive oil, to taste

Salt, to taste

Pepper, to taste

Proceedings

Finely chop the parsley, mint, and basil leaves together, then snip the chives with scissors.
Place everything in a bowl, add the thinly sliced garlic, 1 tablespoon of olive oil, the juice of the lemon, a pinch of salt, and pepper. Mix well and pour the marinade over the tuna steaks arranged on a plate. Cover with plastic wrap and refrigerate for at least one hour.

Rinse the lentils under cold water. In a small pan, sauté the thinly sliced onion in 4 tablespoons of olive oil until lightly golden, then transfer it to an oven dish.
Add the rinsed lentils, 1 tablespoon of turmeric, and 1 teaspoon of cumin. Pour in 500 ml of hot broth and cook in a steam oven at 100°C for 30 minutes.
Blend the lentils into a creamy purée, adding more hot broth if needed. Season with salt and pepper.

Drain the tuna steaks from the marinade and place them on a baking tray lined with parchment paper.
Cook in a steam oven at 80°C for 5–6 minutes, so the inside remains pink.

Serve the tuna steaks with the chopped herbs and the red lentil cream.

Tuna slices with herbs and red lentil cream

Ingredients

Products used

Proceedings

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