You may also like
Categories:
tuna rocket salsa puy lentils fresh root ginger chilli red onion clove of garlic ground cumin cumin seeds water balsamic vinegar soy sauce tomato ketchup sweet chilli sauce olive oil coriander leaves salt
Viewed: 25 - Published at: 5 years agoIngredients
- 4 x 160g-180g tuna steaks
- Rocket leaves to serve
- For the lentil salsa
- 100g Puy lentils, soaked for an hour in cold water and washed
- 20g fresh root ginger, peeled and finely chopped
- 1 medium-sized mild chilli, de-seeded and finely chopped
- 1 small red onion, peeled and finely chopped
- 1 clove of garlic, peeled and crushed
- 1/2tsp ground cumin
- 1/3tsp cumin seeds
- 2tbsp water
- 1/2tbsp balsamic vinegar
- 1/2tbsp sweet soy sauce or light soy
- 1tbsp tomato ketchup
- 1/2tbsp sweet chilli sauce
- 2tbsp olive oil
- 1tbsp finely chopped coriander leaves
- Salt and pepper
Method
- Cook the lentils in salted water for 15-20 minutes or until they are tender. Drain and cool them. Place the chilli and ginger in a pan with the onion, garlic, ground cumin and seeds, water and balsamic vinegar and simmer with a lid on for a few minutes, stirring well so that all the flavours infuse. Remove the mixture from the heat and pour into a bowl with the drained lentils. Add the soy sauce, ketchup and chilli sauce, stir well and gradually add the olive oil and chopped coriander. Season with salt and pepper, cover and leave in the refrigerator overnight (if time allows).
- Season the pieces of tuna and cook them on a griddle pan or heavy-bottomed frying pan for 2 minutes on each side. The ideal way to eat tuna is rare, otherwise it becomes dry.
- Once cooked, serve the tuna on warmed plates with a couple of spoonfuls of lentils and some salad leaves, such as rocket, lightly dressed with olive oil and balsamic vinegar.
