Tuna with cabbage, avocado and lentils

8 servings

45 minutes

This recipe is a harmonious blend of freshness and rich flavors. Tuna, rich in protein and omega-3, gains zest from a marinade of lemon zest, garlic, and olive oil. Green lentils cooked with cumin and bay leaves add texture and an earthy note, while savoy cabbage retains its crunch after brief cooking. Avocado brings creamy softness, and a sauce made from mustard, lemon juice, and olive oil unites all components into a cohesive flavor masterpiece. Seared tuna is served with this refreshing salad, creating the perfect balance between the density of the fish and the lightness of the side dish. This signature recipe embodies modern gastronomic art, perfectly suited for a light yet nutritious dinner.

Energy value per serving

• Calories: 406.5
• Proteins: 34.2g
• Fats: 22.3g
• Carbohydrates: 16.3g

Ingredients

• Tuna fillet: 1 kg
• Green lentils: 200 g
• Avocado: 4 pc
• Savoy cabbage: 1 pc
• Lemon: 1 pc
• Garlic: 6 clove
• Olive oil: 100 ml
• Dijon mustard: 1 tsp
• Bay leaf: 2 pc
• Sugar: 1 tsp
• Ground cumin (zira): pinch
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the tuna fillet into portion-sized pieces and marinate in a mixture of olive oil (80 ml), lemon zest, and two coarsely chopped garlic cloves.

   Required ingredients:

   • Tuna fillet: 1 kg
   • Olive oil: 100 ml
   • Lemon: 1 piece
   • Garlic: 6 cloves

2. Soak the lentils in water, add bay leaf, cumin, and the remaining four cloves of garlic, set on low heat, and cook for twenty-five minutes, ensuring the liquid does not evaporate completely, adding water when necessary.

   Required ingredients:

   • Green lentils: 200 g
   • Bay leaf: 2 pieces
   • Ground cumin (zira):  pinch
   • Garlic: 6 cloves

3. Meanwhile, slice the cabbage into thin strips and blanch it in boiling salted water for two minutes, then drain the water and cool the cabbage to prevent it from cooking further and losing its texture and green color.

   Required ingredients:

   • Savoy cabbage: 1 piece

4. Cut the avocado flesh into 1-2 cm cubes, mix with a sauce made of the remaining olive oil, mustard, sugar, and lemon juice, and season with salt and pepper.

   Required ingredients:

   • Avocado: 4 pieces
   • Olive oil: 100 ml
   • Dijon mustard: 1 teaspoon
   • Sugar: 1 teaspoon
   • Lemon: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

5. In a large bowl, mix the cabbage, lentils, and avocado with the sauce.

   Required ingredients:

   • Savoy cabbage: 1 piece
   • Green lentils: 200 g
   • Avocado: 4 pieces

6. Heat the pan and fry the tuna pieces for one minute on each side.

   Required ingredients:

   • Tuna fillet: 1 kg

7. Serve tuna with a salad of lentils, savoy cabbage, and avocado.