Seared Ahi Tuna with Moroccan Lentils
Ingredients
The Ahi Tuna
-
8–10
ounces
Ahi tuna (2 x 4-5 ounce pieces or equivalent)
-
1
Tablespoon
fennel seeds
-
1
Tablespoon
cumin seeds
-
1
teaspoon
granulated garlic
-
¼
teaspoon
chili flakes
-
¼
teaspoon
salt
-
½
teaspoon
cracked pepper
-
2–3
tablespoons
oil (olive, coconut)
Seasoned Lentils
-
1
cup
black lentils – beluga or black caviar
-
2¾
cups
water
-
¾
teaspoon
salt
-
1
teaspoon
granulated garlic
-
1
teaspoon
coriander
-
1
tablespoon
olive oil
-
1
squeeze
lemon
Moroccan Roasted Carrots
-
2
tablespoons
chopped Italian parsley, dill or cilantro
-
to taste
plain yogurt (optional)
Instructions
- Boil lentils with water, salt, and spices in a medium pot for about 20-25 minutes.
- Once cooked, reduce any extra liquid, drizzle with olive oil, and add a squeeze of lemon.
- Mix spices for the Ahi in a shallow bowl and cut Ahi into pieces no thinner than one inch.
- Heat oil in a cast iron skillet over medium-high heat until smoking.
- Coat Ahi pieces in the spice mix and carefully place them in the hot oil.
- Sear each side for 1-2 minutes until golden, keeping the inside rare, then set aside and slice.
- Plate the lentils, drizzle with yogurt, and top with the Ahi and Moroccan roasted carrots.
- Sprinkle with fresh herbs before serving.
Nutrition Facts (estimated)
Servings
2
Calories
450
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
500mg
Cholesterol
60mg
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