Tuna steak with a lemon, garlic and coriander lentil salad

I was 21 when I first tried tuna steak and I absolutely loved it. I was living on the French Riviera with my au pair family and there was some left over from a dinner party they had hosted. Once I’d had a taste of what I’d been missing I couldn’t get enough of it. I headed to the local fish market and bought some fresh steaks to cook for the family. I experimented with a few different ingredients over a couple of days and finally settled on this lentil salad recipe. It’s quick and simple and tastes delicious. If only I had tried tuna steak a little earlier in life!

This is a hot dish, but can also be served cold with some avocado. See below* for instructions.


  • 2 tuna steaks
  • 200g pre-cooked lentils, washed and drained
  • 1 small onion (red or white, both are good)
  • 1 carrot, peeled and finely diced
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice
  • 2 tbsps olive oil
  • A handful of fresh coriander
  • Salt and pepper, to taste

Serves 2


  • Fry the onion, garlic and carrot in a pan with a little oil until soft.
  • Add the lentils, lemon juice, olive oil and coriander to the pan, then add the salt and pepper to taste. Cook until the lentils are heated through.
  • Meanwhile, heat some olive oil in a pan on a high heat. Season the tuna steaks with salt and pepper and place in the pan. Sear for a few minutes on each side until the outsides are golden brown and the insides still pink.
  • Place the lentils in two shallow bowls and top with the tuna steaks. Serve with a good grind of pepper and a sprinkle of fresh coriander.


*If serving cold:

After step 1, remove the onion, garlic and carrot from the heat and set aside to cool. Place the lentils in a bowl and mix with the lemon juice, olive oil, coriander, salt and pepper. Once cooled, place the onion, carrot and garlic in the bowl and stir to combine. You can also add some avocado here, if desired (1 chopped is plenty). Serve cold with the seared tuna steaks.


Samantha x

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