Tuna au Poivre, with Lemon-Caper Lentils

Hooked albacore tuna

Hooked albacore tuna

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
  • Equipment
  • 2-quart saucepan
  • cast iron skillet


  1. 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.
  2. Meanwhile, season tuna on both sides with salt and cracked black pepper, pressing seasoning into the meat.
  3. 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.
  4. 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.


  1. Good Housekeeping magazine (2008): goodhousekeeping.com/food-recipes/a6998/tuna-poivre-lemon-caper-lentils-ghk0108

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