Tuna with Cabbage, Avocado, and Lentils
Main Dishes • Abkhazian
Description
Tuna with cabbage, avocado, and lentils
Ingredients
- Pompano fillet 0 lbs
- Lentils 5 oz
- Avocado 4 pieces
- White Cabbage 1 piece
- Lemon 1 piece
- Garlic 6 cloves
- Olive Oil 5 fl oz
- Dijon Mustard 1 tablespoon
- Bay leaf 2 pieces
- Sugar 1 tablespoon
- Ground Cumin a pinch
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the tuna fillet into portion-sized pieces and marinate in a mixture of 80 ml of olive oil, lemon zest, and two coarsely chopped garlic cloves.
Step 2
Cover the lentils with water, add the bay leaf, cumin, and the remaining four cloves of garlic. Set the heat to low and simmer for twenty-five minutes, making sure that the liquid does not evaporate completely, adding water as needed.
Step 3
In parallel, you need to slice the cabbage into thin strips and blanch it for two minutes in boiling salted water. Then, drain the water and cool the cabbage to prevent it from continuing to cook and losing its texture and green color.
Step 4
Cut the flesh of the avocado into cubes measuring 1–2 cm on each side, then mix it with a dressing made from the remaining olive oil, mustard, sugar, and lemon juice. Season with salt and pepper.
Step 5
In a large bowl, mix the cabbage, lentils, and avocado together with the dressing.
Step 6
Heat a skillet and sear the tuna pieces for one minute on each side.
Step 7
Serve the tuna with a salad of lentils, savoy cabbage, and avocado.
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