Name: Seared Tuna with Spiced Lentil Salsa
Ingredients: 2 medium mild chillies, seeded and finely chopped; 40 g fresh root ginger, peeled and finely chopped; 1 tsp good quality vegetable oil or olive oil; 50 ml olive oil; 2 cloves garlic, peeled and crushed; 50 ml sweet soy sauce or light soy; 50 ml water; 50 ml balsamic vinegar; ½ teaspoon cumin seeds; 15 g fresh coriander, finely chopped; salt and pepper; 8-10 cm long, 4 cm x 4 cm square, blocks tuna loin, weight depending on serving size; 1 tablespoon sweet chilli sauce; 2 tablespoons tomato ketchup; 1 teaspoon ground cumin; 1 medium red onion, peeled and finely chopped; 200 g Puy lentils, soaked for 3-4 hours and washed

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

The finest blue or yellow fin tuna loin must be used for this dish. Ask your fishmonger to skin and clean the blood line and to cut the tuna into approximately 10 cm long, 4 cm x 4 cm square, blocks: the fish will be sliced after cooking. If you are serving this as a starter allow about 100 g per person or 170 g as a main course. The lentil salsa can be made the day before.