Seared Ahi with Moroccan Lentils
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(9)
Ingredients
2 servings
- 8-10 ounces Ahi tuna ( 2 x 4-5 ounce pieces or equivalent)
- 1 Tablespoon fennel seeds
- 1 Tablespoon cumin seeds
- 1 teaspoon granulated garlic
- ¼ teaspoon chili flakes
- ¼ teaspoon salt
- ½ teaspoon cracked pepper
- 2-3 tablespoons oil ( olive, coconut)
- 1 cup black lentils – beluga or black caviar
- 2 3/4 cups water
- ¾ teaspoon salt
- 1 teaspoon granulated garlic
- 1 teaspoon coriander
- 1 tablespoon olive oil
- squeeze of lemon
- 2 tablespoons chopped italian parsley, dill or cilantro
- drizzle plain yogurt- optional
How would you rate this recipe?
Preparation
Step 1
Set lentils to boil with water, salt and spices in a medium pot. Once boiling, cover and simmer on low heat until cooked through about 20-25 minutes. Uncover and let any extra liquid reduce for a few minutes. Drizzle with olive oil. Adjust salt and add a squeeze of lemon.
Step 2
Mix ahi spices together in a wide shallow bowl. Cut ahi no thinner than one inch thick at thinest point. Heat a generous amount of oil in a cast iron skillet, over medium high heat.
Step 3
Coat all sides of the ahi in the spice mix.
Step 4
When pan is smoking ( you wan the oil to be very hot), very carefully, slowing lay the Ahi in the hot oil. Using a splatter guard, protect yourself from popping seeds. You can also use a lid, but make sure to leave it partially open ( you don’t want ahi to steam or over cook)
Step 5
Sear each side about 1 -2 minutes or until golden. You want the edges seared just until golden and crispy, but the middle cooked rare. Set aside and slice.
Step 6
Plate the lentils, drizzle with plain yogurt and top with the Moroccan Roasted Carrots and Ahi.
Step 7
Sprinkle with fresh herbs.
Step 8
Save recipe for the next time?
