Seared Tuna with Spiced Lentil Salsa

Preparation info
    • Difficulty


Appears in

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.