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Updated: Feb 27, 2022

Prep Time 15 minutes - Total Time 30 minutes - Serves 2

Duck legs with lentils, sausages with lentils both amazing combinations but lentils also lend themselves perfectly with fish. And this is a prime example, with the salsa verde it’s a match made in heaven.

Feel free to swap the tuna for a nice piece of cod or salmon if you're not too keen on tuna.


  • 150 g of diced pancetta.

  • 1 small red onion, cut in half and finely diced.

  • ½ a stick of celery, cut in half and finely diced.

  • ¼ of a leek, cut into fours and finely diced.

  • 2 spring of rosemary, roughly chopped.

  • 1 x 400g of tin lentils in water.

  • 2 x 150g of of yellowfin tuna steaks.

  • 1 lemon.

Salsa Verde Ingredients

  • 1 small handful of fresh parsley, finely chopped.

  • 1 small handful of fresh mint leaves, finely chopped.

  • 1 small handful of fresh basil, finely chopped.

  • 1 small handful of fresh chives, finely chopped.

  • 2 garlic cloves, crushed to a paste.

  • 6 white anchovy fillets, roughly chopped.

  • 4 baby/cocktail gherkins, roughly chopped.

  • 12 tbsps of extra-virgin olive oil.

  • 3 tbsps of cider vinegar.

  • 2 lemon, juice only.


  1. Pop the pancetta into a large pan with a little drizzle of olive oil and cook for 5 minutes, or till they just start to go golden and crispy around the edges.

  2. Add the onions, celery, leeks and rosemary. Another drizzle of olive oil and cook over a low heat for around 10-15 minutes. You want the veg to go nice and sweet. Next pour in the lentils including the water and leave to simmer away for 5-7 minutes. Once done check for seasonings and adjust if need be.

  3. For the tuna steaks get a griddle pan over a high heat and get it nice and hot. Rub the tuna with a little olive oil and season on both sides. Then sear the steaks for 2 minutes on each side. Depending on how thick they are they may need a little longer are a little less cooking. As soon as the tuna is done, take it out of the pan and squeeze the lemon juice all over them, and allowed to rest for a minute.

  4. For the salsa simply put all the ingredients apart from the olive oil in a bowl and mix. I like to gradually add the olive oil a little at a time till I reach a consistency that I’m happy with. Season and mix well.

  5. To finish the dish I like to add a couple of tablespoons of the salsa to the lentils and mix it through. Divide the lentils between 2 plates and pop the tuna steaks on top with some of the salsa.

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