Everything Tuna over Golden Beet and Lentil Salad

Victoria Dwek Recipe By
  • Cook & Prep: 2 h 15 m
  • Serving: 4
  • Contains:

Ingredients (16)

For the Tuna

Everything Spice Mix

For the Salad

Start Cooking

Prepare the Tuna

  1. Combine all Everything Spice Mix ingredients and place in a shallow dish.

  2. Rub olive oil into tuna and season with Montreal Steak Seasoning. Press tuna into Everything Spice to coat on both sides.

  3. Heat oil in a sauté pan over medium heat.  Sear tuna for two to three minutes on each side.

  4. Serve at room temperature.

For the Golden Beet and Lentil Salad

  1. Preheat oven to 350°F.

  2. Place beets in a baking pan and cover with aluminum foil or wrap individually. While roasting, the outer layer of golden beets will turn black, so do not peel or cut the golden beets before roasting, or you'll just have to peel again.

  3. Roast  for one to one and a half hours, depending on the size of the beets. Beets should be soft and easily pierced with a fork.

  4. Meanwhile, place lentils in a medium saucepan. Cover the lentils with a few inches of water.

  5. Bring to a boil over high heat, then reduce heat to low and simmer, about 45 minutes. Keep checking the lentils to make sure there is enough water, and taste to ensure softness and doneness. Drain if necessary.

  6. Peel and finely dice roasted beets.

  7. In a medium bowl, combine beets, lentils, lemon juice, basil, olive oil, and salt to taste.

  8. Refrigerate until ready to serve. Serve cold or at room temperature.

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