Name: Seared Tuna and Lentil Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz raw yellowfin tuna steak; 0.25 cup dry green lentils; 2 cup raw butter lettuce; 0.5 tbsp olive oil; 1 tbsp lemon juice; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup raw sliced cucumber; 1 cup water

Instructions

Prep 10 min · Cook 20 min

Rinse the lentils and place them in a small pot with 1 cup of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but firm. Drain any excess water and set aside to cool slightly.
Pat the tuna steak dry with paper towels and season both sides with 0.125 tsp sea salt and 0.125 tsp black pepper.
Heat 0.25 tbsp of olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the tuna steak for 1-2 minutes per side for a rare center, or longer if preferred. Remove from the pan and let rest for 3 minutes before slicing.
In a small jar or bowl, whisk together the remaining 0.25 tbsp olive oil, lemon juice, Dijon mustard, and the remaining salt and pepper to create the dressing.
Toss the cooked lentils and sliced cucumber with half of the prepared dressing.
Arrange the butter lettuce on a large plate or bowl. Top with the lentil mixture and the sliced seared tuna.
Drizzle the remaining dressing over the tuna and serve immediately.

Nutrition

Ingredients

Instructions

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