Red Lentil Crusted Albacore Tuna with Beluga Lentil and Cherry Tomato Vinaigrette

Araxi Chef Quang Dang created this albacore tuna dish a few years ago for a national lentil contest. It’s easy, gluten free and very creative! 

• 1 small albacore tuna loin, trimmed
• 2 cups (500 mL) red lentils, ground in a spice grinder then sifted
• 2 Tbsp (30 mL)   salt
• 2 Tbsp (30 mL) black pepper, finely ground
• 1 Tbsp (15 mL) canola oil

In a bowl, combine lentils, salt and pepper.

Using a baking sheet, evenly spread out the lentil crust.  Roll the tuna loin in the crust, ensuring there is no exposed meat.

Pre-heat a heavy bottom frying pan or a very hot grill/griddle to high heat.  Sear the tuna loin on all sides for 20 seconds.  Once all sides have been seared, place on a wire rack and cool in the fridge.

To serve, slice loin into 1 cm thick slices.

Beluga Lentil and Cherry Tomato Vinaigrette

• 1 cup (250 mL) beluga lentils, boiled in seasoned water until tender the drained
• 1 pint cherry tomatoes, halved
• 1 Tbsp (15 mL)  honey
• 2 Tbsp (30 mL) sherry vinegar
• 1 tsp (5 mL) black pepper, ground
• 1 shallot, minced
• 2 cloves garlic, grated on a microplane
• 2 Tbsp (30 mL) flat leaf parsley, finely minced
• 1 tsp ( 5 mL) grainy mustard
• Salt, to taste

In a small pot, combine half the cherry tomatoes, honey, sherry vinegar, and black pepper.  Simmer until tomatoes are fully cooked.

Pass through a coarse sieve.  In a mixing bowl, combine the tomato mixture with all the remaining ingredients.  Season to taste.

To serve, slice tuna loin 1 cm thick and arrange on top of the lentil mixture.

Serves 6