Seared Tuna On Spiced Lentils Salsa Recipes

SEARED TUNA STEAK

Steps:

• Smash up the chilli and the coriander seeds in a pestle and mortar.
• Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
• Lay out your tuna steaks on a tray, season both sides and rub all over with the herb mixture.
• There are two nice ways to cook it: I prefer to cook it on a griddle pan or in a frying pan.
• Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side).
• Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It's quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil... The possibilities are endless.

SPICE-RUBBED SEARED TUNA STEAKS WITH BALSAMIC REDUCTION

Steps:

• Gather the ingredients.
• Make the balsamic reduction : Place the balsamic vinegar, lemon juice, and garlic in a small saucepan over medium-low heat.
• Simmer until the mixture reduces by half. Turn off the heat and reserve until needed. This sauce does not have to be hot for serving. The reduction will thicken slightly as it cools.
• If your tuna fillet is not already sliced into servings, slice into 4 rectangular steaks of equal size. In a small bowl, combine the salt, coriander, paprika, and cayenne pepper. Lay the tuna steaks out on a plate and sprinkle the spice mixture evenly on all sides.
• Evenly coat the tuna steaks with the freshly ground black pepper and gently press it in so that it adheres to the surface, being careful not to smash the flesh.
• Place a thick-bottomed frying pan or cast-iron skillet over medium-high heat. Add the oil and swirl to coat the pan. When you see small wisps of smoke, add the tuna to the pan and sear the steaks for about 1 minute per side or until the desired doneness is reached.
• Remove the tuna steaks and place them on a cutting board. For presentation, cut each steak diagonally into 4 to 5 slices and fan on a plate. Serve with a small amount of sauce drizzled alongside. Garnish with a lemon wedge and enjoy.

SEARED TUNA ON SPICED LENTILS SALSA

Steps:

• 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.