This was a wonderful dinner salad to serve using my abundance of CSA salad greens. The herb vinaigrette was terrific. My son wanted seconds of the lentils!! 🙂 I believe that the original source for this recipe was the Chicago Tribune (I have had the recipe for a LONG time). I used brown lentils, red and green romaine lettuce, radicchio, and parsley with a little bit of basil in the vinaigrette. A healthy and quick dinner.
Serves: 3 to 4 as a main course
- 1 cup lentils, preferably French green lentils
- 1 bay leaf
- 4 cups water
- 2 1/2 tsp sea salt or kosher salt
- 1 shallot, finely chopped
- 2 T chopped fresh parsley and basil (or mint, if desired)
- 2 T red wine vinegar
- freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 pound fresh tuna
- 6 ounces mixed salad greens
- Combine lentils, bay leaf and water in a medium saucepan. Add 1 1/2 tsp of the salt; heat to boiling. Reduce heat; simmer until lentils are barely tender, 20-25 minutes. Drain.
- Meanwhile, chop and combine the shallot, herbs, vinegar, 1/2 tsp salt, and pepper to taste in a mini-food processor. Add the olive oil and combine. Set aside.
- Combine the remaining salt with about 1/2 teaspoon coarsely ground pepper. Season tuna on both sides with this mixture.
- Place a non-stick grill pan or lightly oiled skillet over high heat. Sear tuna about 2 minutes (or less) on each side. Transfer to a warmed plate.
- Toss the greens with about 1 tablespoon of vinaigrette. Combine drained lentils with remaining vinaigrette.
- Portion greens among 3-4 serving plates; pile the lentils on top. Slice tuna into thin strips; fan out over the lentils.