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

albacore tuna recipe, lentil recipe, canadian recipe, canadian cuisine, canada foodAraxi Chef Quang Dang created this albacore tuna dish a few years ago for a national lentil contest. It’s easy, gluten free and very creative! 

  • 1 small albacore tuna loin, trimmed
  • 2 cups (500 mL) red lentils, ground in a spice grinder then sifted
  • 2 Tbsp (30 mL)   salt
  • 2 Tbsp (30 mL) black pepper, finely ground
  • 1 Tbsp (15 mL) 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 (250 mL) beluga lentils, boiled in seasoned water until tender the drained
  • 1 pint cherry tomatoes, halved
  • 1 Tbsp (15 mL)  honey
  • 2 Tbsp (30 mL) sherry vinegar
  • 1 tsp (5 mL) black pepper, ground
  • 1 shallot, minced
  • 2 cloves garlic, grated on a microplane
  • 2 Tbsp (30 mL) flat leaf parsley, finely minced
  • 1 tsp ( 5 mL) 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


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Author: Anita

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