Chef Quang Dang, West Restaurant, Vancouver

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


It’s interesting to watch chefs all tackle a challenge to develop a recipe.   Chef Dang has created a very ‘clean’ dish where all the flavours and textures are in concert one with another. 

Red Lentil Crusted Tuna

  • 1 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 all sides for 20 seconds.  Once all sides have been seared, place on a wire rack and cool in the fridge.

To serve, slice loin into 1 cm thick slices.

Beluga Lentil and Cherry Tomato Vinaigrette

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

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.

To serve, slice tuna loin 1 cm thick and arrange on top of the lentil mixture.

Serves 6

Chef Quang DangWest
West Restaurant & Bar, Vancouver, BC

Chef Quang Dang began his culinary career at West, where he worked as Junior Sous Chef. For the next five years, while working his way ever-upward in some of Vancouver’s finest kitchens, Quang quickly established himself as an advocate of sustainability and a champion of West Coast cuisine, a role that he continues to undertake in defining his approach to modern cookery. 


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Author: Anita

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