Herb-crusted tuna steaks with puy lentils and feta tomatoes

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  • A twist on the traditional tuna steak

    Give your tuna steaks a tasty twist with puy lentils and feta tomatoes

    Serves 4


    20 g (3⁄4 oz) butter
    2 tablespoons extra virgin olive oil
    1 teaspoon grated lime zest
    2 garlic cloves, crushed
    3 tablespoons choppedmixed herbs (sage, oregano, basil, parsley)
    4 tuna steaks, trimmed of any blood
    8 small, vine-ripened tomatoes
    100 g (31⁄2 oz)marinated feta cheese
    200 g (7 oz/1 cup) puy lentils or tiny blue-green lentils
    1 bay leaf
    1 tablespoon lemon juice
    1 tablespoon extra virgin olive oil, extra


    Preheat the oven to 220°C (425°F/Gas 7). Heat the butter, oil, lime zest and garlic in a saucepan until the butter has melted. Add the herbs and remove the pan from the heat. Place the tuna steaks on a shallow, non-stick baking tray and pour the butter mixture over them.

    Cut a small, deep cross in the top of each tomato, open out gently and stuff with feta. Place the tomatoes on a separate baking tray to the fish and sprinkle both trays with salt and pepper. Bake the tomatoes for 20 minutes, or until soft, and bake the fish for 10-15 minutes, or until tender.

    Meanwhile, boil the lentils and bay leaf together in a saucepan with enough water to cover them. When tender, remove the bay leaf. Drain the lentils and toss with the lemon juice, extra olive oil and any juices from the tuna.

    Serve topped with the tuna and tomato.

    Recipe by Michele Cranston

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