Tuna with Lentils and Arugula

Main Dishes | Romanian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Tuna with lentils and arugula

Ingredients

Pompano fillet - 31.7 oz
Olive Oil - 1 fl oz
Black sesame seeds - 0 fl oz
Ground Cumin - a pinch
Coriander essential oil - a pinch
Lemon - 1 piece
Ground Black Pepper - to taste
Garlic - 4 cloves
Safflower Oil - 1 fl oz
Onion - ½ heads
Arugula - 3.5 oz
Parsley - 0.7 oz
Lentils - 31.7 oz
Salt - to taste

Step by Step guide

Step 1

In a mortar, grind the cumin with the coriander and lemon zest. Mix the spices with olive oil, sesame oil, coarsely ground black pepper, and salt. Marinate the pieces of tuna fillet in this mixture.

Step 2

Finely chop the onion and garlic and sauté them in sunflower oil. Add the cooked lentils to this mixture and sauté (canned lentils, such as 'Bonduelle', can be used as well).

Step 3

In a dry skillet, sear the tuna fillets for about one and a half to two minutes on each side.

Step 4

Combine the hot lentils with arugula and lemon juice. Slice the tuna into thick pieces and serve it alongside the lentils and tomatoes from the previous recipe, unless you've already eaten them as a snack.