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Tuna Loin, Pardina Lentils and Chimichurri Rojo

4 people
Easy

Prep time
10 mins

Cook time
60 mins

Total time
1hr 10 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

800g tuna loin, cut into steaks
200g dried pardina lentils, soaked overnight or for 8 hours
Juice of one lemon
1 tbsp chopped fresh flat-leaf parsley
Extra virgin olive oil
Sea salt
For the chimichurri rojo:
2 red peppers, cut in half lengthways, core and seeds removed
2 banana shallots, peeled and finely chopped
1 tbsp chopped fresh coriander
½ clove garlic, peeled and finely chopped
1 tsp dried oregano
1 tsp smoked paprika dulce
½ tsp ground cumin
¼ tsp red chilli flakes
1 tbsp red wine vinegar
150ml extra virgin olive oil
Sea salt and pepper

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Introduction

Love the combination of meaty tuna loin, earthy pardina lentils and sweet tangy red chimichurri sauce. The sauce and lentils can be prepared in advance, leaving you to only sear the tuna on a frying pan, griddle or barbecue before serving.

Method

Place the soaked pardina lentils in a medium sized saucepan, add 600ml of water and bring the pan to the boil. Before the water starts to boil, add 50ml of cold water, this prevents the lentils from splitting. Reduce the heat to a simmer and cook the lentils for 40 minutes or until they are soft but still hold a bite. Drain the lentils in cold water to cool down and set aside.
To make the red chimichurri sauce, place the red pepper halves skin side up on a roasting tray, drizzle with olive oil and place under a pre-heated grill until the skins and fully charred and black. Place the peppers in a bowl, cover with cling film and allow to steam for 5 minutes. Peel the peppers and super finely dice the flesh and place in a bowl. Add the rest of ingredients and season with salt and pepper. The chimichurri should have the consistency of a thick pesto sauce.
To cook the tuna, season the steaks on both sides and cook on a hot frying pan, griddle or barbecue for 2 minutes on each side for medium rare, 3 minutes for medium or longer for well done.
To plate, season the lentils with salt, lemon juice, flat-leaf parsley and extra virgin olive oil and spoon them onto each plate, place a tuna steak on top and drizzle with the chimichurri rojo sauce and serve.