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...