Pan-Seared Bonito on Green Lentils

Here thetuna is ‘twice-cooked’in order to infuse it with the flavours that it is to carry to the table. The first time, it is ‘cooked’ without fire but with vinegar and spices; the second time it is seared to lightly char it and warm it ready for serving on its bed of lentils. In this way you will avoid leaving it raw on the inside, but you will not be in danger of overcooking it.