- 2 tuna steaks
- 1 can of puy lentils
- 1 chilli sliced and deseeded
- 1 small red onion finely diced
- 6 Cherry tomatoes quartered
- Handful of chopped coriander
- Handful of chopped parsley
- 1 clove garlic finely chopped
- Half cucumber, deseeded and diced
- Juice of half a lemon
- Olive oil
- 1 tbls red wine vinegar
Prepare the salad by mixing together all of the ingredients in a bowl apart from the lemon juice and the tune, allow the flavours to combine for at least half an hour, but do not put in the fridge. Check for seasoning.
Meanwhile season the tuna steak with salt and pepper on both sides and rub with some olive oil. Heat a non-stick pan until smoking hot and then add the tuna, in order to make sure the tuna will cook evenly make sure it is at room temperature before cooking.
Tuna is best served slightly pink and will probably take 3 mins each side depending on the thickness, basically treat it like a small steak. Once cooked remove from the pan and rest for a couple of minutes. In the meantime arrange the saled on the plate before placing the tuna on top with some juice from the salad and a squeeze of lemon.