Lentil and Strawberry Salad with Pepper-Crusted Tuna

Lentil and Strawberry Salad with Pepper-Crusted Tuna

Prep time 10 minutes, Total Time 50 minutes.
Serves 2.

• 1/2 cup Lentils
• 1 cup Water
• 2 cups Chopped Strawberries (about 8 large berries)
• 2 Tbs diced Red Onion
• 1 Lemon, Juiced
• 1/4 cup Balsamic Vinegar
• 1 pinch Sugar
• 1 Tbs Olive Oil
• 8 ounce Tuna Steak
• 2 Tbs crushed Black Pepper*
• 1 handfull Basil, chiffonade (about 1/4 cup unpacked leaves)

Add lentils and water to a small saucepan set over medium heat. Cook for 30 minutes, stirring occasionally, until lentils are tender and all of the water has been absorbed. Remove from heat and stir in the strawberries, red onion, and lemon juice. Refrigerate for at least 20 minutes.

While the salad cools, prepare the balsamic reduction: Add the vinegar and sugar to a small pan and bring to a boil. Once the vinegar starts to bubble, lower the heat to medium. Cook until the vinegar has reduced to about 2 Tablespoons – this should take about 5 minutes,

Gently press the black pepper into one side of the tuna steak. Heat the olive oil in a large pan. Add the tuna to the pan, peppered side down. Cook 2 minutes. Flip. Cook another 2-3 minutes or until it reaches your preferred level of doneness.

Stir the basil into the lentil and strawberry salad. Season to taste with black pepper. Top with sliced tuna and drizzle with the balsamic reduction.

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Over the next two weeks, I will be participating in the US Dry Pea and Lentil Challenge by posting several gluten-free recipes featuring dry peas and lentils (similar to the Recipe Rivalry challenge I participated in last year!). As a challenge participant, I received a stipend for groceries, samples of US dry peas and lentils, and some cooking supplies from the US Dry Pea and Lentil Council. At the end of the challenge, there will be an opportunity for you to help me win a prize — and to win a prize of your own. I was not compensated in any other way for this post. As always, all opinions are my own and all recipes are original.

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I’m submitting this post to Souper Sundays at Kahakai Kitchen