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1 pound tuna, cut into cubes or steaks
1 tablespoon Gefen Olive Oil
1 tablespoon Montreal Steak Seasoning
1 tablespoon oil, for searing
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 tablespoon dried minced onion
1 tablespoon dried minced garlic
1 tablespoon Tuscanini Coarse Sea Salt
1 tablespoon black sesame seeds (optional)
1 and 1/2 pounds golden beets, trimmed (unpeeled)
1/2 cup lentils, cleaned and rinsed (or use 1 and 1/4 cups Gefen Organic Lentils and skip steps 4 and 5)
1/4 cup lemon juice
2 teaspoons fresh basil (or 2 cubes Dorot Gardens Frozen Basil)
1 tablespoon Gefen Olive Oil
salt to taste
Rub olive oil into tuna and season with Montreal Steak Seasoning. Press tuna into Everything Spice to coat on both sides.
Heat oil in a sauté pan over medium heat. Sear tuna for two to three minutes on each side.
Serve at room temperature.
Combine all Everything Spice Mix ingredients and place in a shallow dish.
Preheat oven to 350°F.
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.
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.
Meanwhile, place lentils in a medium saucepan. Cover the lentils with a few inches of water.
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.
Peel and finely dice roasted beets.
In a medium bowl, combine beets, lentils, lemon juice, basil, olive oil, and salt to taste.
Refrigerate until ready to serve. Serve cold or at room temperature.
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Very tasty! Great blend of textures and flavors, and as a bonus, it is also quite a healthy, well-rounded meal. I think I will certainly try making this again sometime. I may consider adding more into the salad–maybe some shallots, onions, and/or garlic. Capers might go well in the salad, too.