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🍽️ Fresh Tuna and Lentil Tartare

422 kcal · 30 min · 4 servings

Ingredients

• 400 g fresh tuna
• 100 g red lentils
• 1 pinch saffron
• 1 lime
• 1 tbsp finely chopped white onions
• 5 tbsp olive oil
• 1 tbsp mustard
• salt
• pepper (from the mill)
• balsamic vinegar

Instructions

1. 1. Place the lentils in a bowl the evening before and cover them with cold water.
2. 2. The next day, drain the soaking water and rinse the lentils.
3. 3. Bring a pot of lightly salted water to a boil and add the saffron threads.
4. 4. Cook the lentils in this saffron water until they are soft.
5. 5. Drain the cooked lentils and let them cool down completely.
6. 6. Carefully clean the tuna fillet and remove all visible sinews and skin remnants.
7. 7. Cut the tuna into small, even cubes.
8. 8. Place the tuna cubes into a large, well-chilled bowl.
9. 9. Wash the lime thoroughly under warm water.
10. 10. Grate the fine zest of the lime (do not include the flesh) directly over the tuna.
11. 11. Add the cooled lentils and the finely diced onion to the tuna mixture.
12. 12. Squeeze the lime juice over the ingredients.
13. 13. Add a splash of olive oil, a teaspoon of mustard, salt, and pepper.
14. 14. Mix everything gently, but ensure the mixture stays loose and does not turn into a solid paste.
15. 15. If desired, add a little balsamic vinegar to the marinade now.
16. 16. Fill the tuna mixture into pre-chilled molds or small bowls.
17. 17. Let the filled molds chill briefly in the refrigerator.
18. 18. Carefully turn out the tartare onto chilled plates and serve immediately.

Nutrition per serving

• kcal: 422
• Protein: 28 g · Fett/Fat: 29 g · Carbs: 13 g