By Cat, January 2008 (Photo, right, from Wikimedia Commons)
I don’t eat a lot of tuna and other large game fish, primarily because they have high levels of mercury, and I already have more than enough of that in my body. But once in a while, I indulge.
This recipe is an adaptation of Steak au Poivre (Pepper-Steak), which is one of my fav preparations of beef steak.
See also: 1. Fish & Seafood Menu
Tuna au Poivre, with Lemon-Caper Lentils
This recipe is adapted from Good Housekeeping magazine, 2008 (1), and serves 4; I’ve adapted it for 1 serving. The lentils are a nice flavor with the tuna
Ingredients & Equipment:
- ⅔ cup filtered water
- ⅓ cup green lentils
- ¼ tsp unrefined sea salt, divided
- 1¼ tsp cracked black pepper, or to taste
- one 6-oz tuna steak, 1″ thick
- ½ Tbsp olive oil
- ½ medium shallot, finely chopped
- ¼ cup rich-chicken stock or mineral-rich vegetable broth, such as potato-peel broth
- 1 tsp capers, chopped
- 1 tsp lemon juice, fresh-squeezed
- 2-quart saucepan
- cast iron skillet
- Prep: Combine water, lentils and ⅛ tsp salt in saucepan. Heat to boiling on high, then reduce heat to low; cover and simmer 20 – 25 minutes or until lentils are tender. Drain lentils and return to pan; cover to keep warm.
- Meanwhile, season tuna on both sides with salt and cracked black pepper, pressing seasoning into the meat.
- Cook: Heat oil in skillet over medium-high heat until hot. Add tuna steaks and cook 5 – 8 minutes for medium or until desired doneness, turning over once. Transfer to plate, cover, and keep warm.
- Add shallot to same skillet and cook 1 minute, stirring. Add broth and capers; heat to boiling. Boil 3 minutes or until liquid is reduced by half. Add cooked lentils; heat through. Remove from heat; stir in lemon juice.
Assembly or Serving Suggestions
- Spoon lentils onto plate, then lay tuna steak on top.
- Excellent with mashed potatoes, made from Yukon golds and mashed with butter and a bit of light cream (warmed). Or try adding a bit of parsnips to the potatoes for the mash.
- Good Housekeeping magazine (2008): goodhousekeeping.com/food-recipes/a6998/tuna-poivre-lemon-caper-lentils-ghk0108