Balsamic Galzed Tuna with Lentils

0 0
Balsamic Galzed Tuna with Lentils

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pure luxurious taste and presentation. I love tuna this way and it really takes it where I want to go with some interesting flavors. The lentils and braised red cabbage is just so perfect with the texture of the tuna and the flavor of the balsamic glaze. I added some chervil on top which for no reason than I like it. This one is easier than it looks so give this one a try of you are a tuna lover and looking for a new way to prepare it and impress your guest at the same time.



Balsamic Galzed Tuna with Lentils

On 03/02/2011 (Thursday) at 4:25 am by Benny.
Tiny Url for this recipe →


  • Prep Time:
    15 min
  • Cook Time:
    25 min
  • Ready Time:
    40 min


2 servings


  • Sushi grade tuna loin
  • ½ cup balsamic vinegar
  • 1/2 cup red wine
  • 2 cloves of garlic whole
  • One cup of shredded red cabbage
  • One cup lentils
  • 1 1/2 cups chicken stock
  • Fresh chervil

Smokey Tomato Oil

  • one cup chopped tomato
  • one cup olive oil
  • 1/2 teaspoon smoked paprika


Start by cutting the tuna into 4oz pieces and set aside and let them to come to room temp. Start the lentils in a pot add one cup of lentils to 1 ½ cups of chicken stock, add a clove of garlic whole so you can take it out before you serve and cook covered for about 20-30 min until liquid absorbed and lentils are soft check for seasoning. In a separate pan add the balsamic and red wine and the whole glove of garlic begin to simmer until its starts to reduce to a syrup. In another pan add the red cabbage and a splash of the balsamic reduction and let wilt and cook down for 15-20 min low temp.

Smokey Tomato oil: cut up one tomato into a sauce pan, add one cup of olive oil and a dash or smoked paprika and let steep until the oil is a nice red about one hour. Strain oil and set aside.

Preheat an oven to 400 degrees and take the balsamic reduction and when it’s in its syrup form paint it over the tuna filet covering it entirely.

Now depending on the size and width of the cut put in the oven for approx. 4 min for medium rare in the middle you can cook it all the way through about ten min but you are really missing the point if you do this.
Take out and let rest for a min, now to plate put down a few tablespoons of the lentils and add the braised red cabbage. Now place the tuna loin on top and drizzle some tomato oil around the outside and finish with the chervil on top. That should be it and it should be fantastic! I love this way of kicking up tuna, its healthy and delicious…. Give it a shot kids you will most definitely impress your guests on this one.

Rock and roll!


Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

(Visited 262 times, 1 visits today)
Click here to bookmark this


Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Curry Shrimp with Bulgur Wheat
Curry Chicken with Mini Potatoes
Curry Shrimp with Bulgur Wheat
Curry Chicken with Mini Potatoes