Denise says:
What a healthy recipe this is! Lists of ‘super foods’ are currently very popular. These are vary slightly often depending on the book writer being promoted. However, serveral ‘superfoods’ appear on every list and I have incorporated 5 into this wholesome delicious meal ~ tuna, olive oil, apple, beetroot, lentils and almonds. Even the cooking method ~ griddling is healthy. For a change use skinless, boneless chicken breasts but ensure these are cooked through before serving.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4 people
Ingredients:
4 150g – 170g tuna steaks2 tablespoons olive oil
1 red eating apple – peeled and cored
2 raw beetroot – peeled
1 tablespoon lemon juice
150g rocket leaves
50g toasted split almonds
1 tablespoon balsamic vinegar
2 tablesoons extra virgin olive oil
200g red lentils
600ml vegetable stock
Salt and freshly ground black pepper
Garnish
Slices of lemon
Method
1)Rub the tuna steaks with a little olive oil and season with salt and freshly ground black pepper. Set aside on a covered plate.2)Place the lentils in a medium sized saucepan. Add the stock, bring to the boil and simmer covered for 15 minutes or until the lentils are soft.
3)Chop the apple into matchstick and toss in lemon juice. Cut the beetroot into the same sized matchsticks and set aside.
4)Heat a griddle pan until hot and cook the tuna for approximately 3 minutes or until seared and then turn over for a final 2 minutes. Tuna should be served slightly undercooked.
5)Mix the apple with the beetroot. Stir in the rocket, almonds, vinegar, extra virgin olive oil and season.
6)Taste and season the lentils.
To serve the stylish way: Spoon a large serving of hot lentils on a warm plate, top with the tuna steak and some beetroot slaw along side. Complete with a dusting of black pepper.