Red Lentil Crusted Albacore Tuna, with Beluga Lentil and Cherry Tomato Vinaigrette


Serves 6

Red Lentil Crusted Tuna


  • 1 piece small albacore tuna loin, trimmed
  • 2 cups red lentils, ground in a spice grinder then sifted
  • 2 tbsp salt
  • 2 tbsp black pepper, finely ground
  • 1 tbsp canola oil


In a bowl, combine lentils, salt and pepper.

Using a baking sheet, evenly spread out the lentil crust. Roll the tuna loin in the crust, ensuring there is no exposed meat.

Pre-heat a heavy bottom frying pan or a very hot grill/ griddle to high heat. Sear the tuna loin on each side for 20 seconds. Once all sides have been seared, place on a wire rack and cool in the fridge.

To serve, slice loin into 1cm thick slices.

Beluga Lentil and Cherry Tomato Vinaigrette


  • 1 cup beluga lentils, boiled in seasoned water until tender
  • 1 piece shallot, minced
  • 2 cloves garlic, minced on a microplane
  • 1 pint cherry tomatoes, halved
  • 1 tbsp honey
  • 2 tbsp sherry vinegar
  • 2 tbsp flat leaf parsley, finely minced
  • 1 tsp black pepper, ground
  • 1 tsp grainy mustard
  • To taste salt


In a small pot, combine half the cherry tomatoes, honey, sherry vinegar, and black pepper.

Simmer until tomatoes are fully cooked.

Pass through a coarse sieve. In a mixing bowl, combine the tomato mixture with all the remaining ingredients.

Season to taste.