NUTRITION

SERVINGS

INGREDIENTS

4 oz Yellowfin Tuna Steak

0.6 cup Cooked Brown Lentils

1 tbsp Extra Virgin Olive Oil

50g Avocado

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tbsp Lemon Juice

1 tbsp Red Onion

PREPARATION

• 1

  Pat the tuna steak dry with a paper towel and season both sides with sea salt and cracked black pepper.

• 2

  In a medium mixing bowl, combine the cooked lentils, halved cherry tomatoes, diced cucumber, and finely chopped red onion.

• 3

  In a small jar, whisk together the extra virgin olive oil, lemon juice, and a pinch of dried oregano to create the dressing.

• 4

  Toss the lentil mixture with half of the prepared dressing and set aside to let the flavors meld.

• 5

  Heat a grill pan or cast-iron skillet over medium-high heat and lightly brush with a tiny amount of oil.

• 6

  Sear the tuna steak for approximately 2 minutes per side for medium-rare, ensuring a nice crust forms on the outside.

• 7

  Transfer the lentil salad to a plate, slice the tuna steak into thick pieces, and arrange them on top.

• 8

  Garnish with sliced avocado and drizzle the remaining lemon-olive oil dressing over the tuna for a zesty finish.