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.
Ingredients
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.
Method
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.
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.
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.
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.
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.