Tuna Tartare on Scallops and Lentils

    2 hours 20 minutes

    This is a great entree using fresh tuna. Fresh herbs and lemon are combined with the finely diced tuna on a lentil base in this fabulously presented dish.

    1 person made this

    Serves: 4 

    • 250g cooked lentils
    • 9 tablespoons olive oil
    • 1 pinch salt and pepper, to taste
    • 50g mint
    • 50g dill
    • 50g chives
    • 50g basil
    • 4 medium shallots
    • 2 tuna steaks , sliced
    • 4 scallops on the shell with roe
    • 1/2 lemon, juice only
    • 1/2 lime, juice only
    • 100ml thickened cream

    Preparation:20min  ›  Extra time:2hours chilling  ›  Ready in:2hours20min 

    1. Pour the lentils into a bowl. Add 4 tablespoons of olive oil, season with salt and pepper. Set aside.
    2. Finely dice the herbs and shallots. Separate them into two equal parts and add one half to the lentils.
    3. Mix the lentil mixture well and refrigerate at least 2 hours before serving.
    4. Dice the tuna, scallop and roe. Mix them in a bowl.
    5. Add half of herbs and shallots to the tuna mixture. Add 4 or 5 tablespoons of olive oil, lemon and lime juice, salt and pepper. Refrigerate at least 2 hours before serving.
    6. Prepare the plates using a biscuit cutter circle. Add a layer of lentils then a layer of tuna mixture mixed with 100ml of cream.
    7. Remove the circle and you will have two clean layers.
    8. Sprinkle with a small pinch of salt on top of the tartare.
    9. Serve with salad greens or spinach cooked for 3 minutes in a frying pan with a little bit of olive oil, lemon juice, a pinch of nutmeg, salt and pepper.

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