This is another one of those restaurant dishes we’ve always loved, and always wanted to see if we could re-create at home. Turns out it’s really easy, really tasty, and really pretty good for you, too…
Our tuna steaks ran us 9.99 a pound, which may seem steep, but one pound of fish is PLENTY for this dish, and it serves two with room for leftovers. But when you consider that at the restaurant, this dish runs $19 a plate, the savings become pretty evident.
1 lb tuna steak
4 Tbsp sesame seeds
1 bag of baby spinach leaves (5 oz bag)
Juice from ½ a lemon
¼ cup extra virgin olive oil
½ cup lentils, cooked
Salt & pepper, to taste
To prepare lentils, boil for 20 mins, until al dente (firm to the bite). Set aside.
Add spinach to a large mixing bowl. In a small bowl, whisk together lemon juice and all but 1 Tbsp of olive oil until thoroughly blended. Pour over spinach, and gently toss to coat.
Heat a skillet or non-stick frying pan. Lightly brush both sides of each tuna steak with remaining oil. Sprinkle sesame seeds over tuna steaks to coat. Add tuna steaks to hot pan, searing for 90 seconds on each side for rare… (A little longer to get it a little closer to medium).
Remove from heat and let rest on a cutting board. Add bed of spinach to a plate, and sprinkle lentils over the greens. Slice tuna steaks and lay over bed of spinach. Salt and pepper to taste. (Serves 2-4)
As always, use the video to help you along, and comment below, or e-mail us to let us know how you made out, at email@example.com
Brett & Kelly