Warm Lentil Salad with Seared Tuna & Fresh Herb Vinaigrette

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

1. 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.
2. 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.
3. Combine the remaining salt with about 1/2 teaspoon coarsely ground pepper. Season tuna on both sides with this mixture.
4. 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.
5. Toss the greens with about 1 tablespoon of vinaigrette. Combine drained lentils with remaining vinaigrette.
6. Portion greens among 3-4 serving plates; pile the lentils on top. Slice tuna into thin strips; fan out over the lentils.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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