Tuna or lentils in spicy tomato sauce
• 1 tablespoon olive oil, plus extra for brushing tuna
• 2 shallots peeled or chopped
• ½ teaspoon smoked paprika
• ¼ teaspoon chilli powder (or to taste depending on the strength of the powder)
• 1 x 200g (7oz) can of chopped tomatoes
• 1 teaspoon tomato puree
• 1 clove garlic, crushed
• Juice ½ orange
• 1 teaspoon balsamic vinegar
• 2 tuna steaks (approx 100g/3½oz each) or 150g (5oz) puy lentils and 400ml (¾ pint) light vegetable stock (if you make the stock too strong, the lentils taste salty)
• 2 shallots peeled or chopped
• ½ teaspoon smoked paprika
• ¼ teaspoon chilli powder (or to taste depending on the strength of the powder)
• 1 x 200g (7oz) can of chopped tomatoes
• 1 teaspoon tomato puree
• 1 clove garlic, crushed
• Juice ½ orange
• 1 teaspoon balsamic vinegar
• 2 tuna steaks (approx 100g/3½oz each) or 150g (5oz) puy lentils and 400ml (¾ pint) light vegetable stock (if you make the stock too strong, the lentils taste salty)
To cook the tuna:Cook the tomato sauce first then brush
each steak with a tablespoon of olive oil and cover with a good grinding
with black pepper. Wrap each steak tightly in foil. Heat in a heavy
based pan until very hot. Put the wrapped tuna in the pan and press down
hard to cook it. Turn over and repeat. Cook for approximately 5 minutes
on each side. Unwrap and serve with the sauce and a large green salad.
To cook the lentils:
Cook the lentils first, then the sauce. Simmer the lentils in the stock in a medium-sized saucepan, uncovered, for about 25 minutes or until all the fluid has been absorbed. Stir the tomato sauce into the lentils and serve with a large green salad.
To cook the lentils:
Cook the lentils first, then the sauce. Simmer the lentils in the stock in a medium-sized saucepan, uncovered, for about 25 minutes or until all the fluid has been absorbed. Stir the tomato sauce into the lentils and serve with a large green salad.
Heat a tablespoon of olive oil in a small saucepan over a medium heat. Add the shallots and let them soften for a few minutes. Turn the heat down a little if they brown too quickly. Add the paprika and chilli powder and stir quickly. Add the tomatoes, tomato puree and garlic, stir well and bring the sauce to simmering point. Stir in the orange juice and vinegar and simmer gently for 5 minutes to allow the flavours to blend well.
Source : http://www.thefooddoctor.com/cid/KPKLIUDTOS4IFL8BGWR775ALUHC25ANJ/Tuna-or-lentils-in-spicy-tomato-sauce-Ahealth_recipes_tunatspcy/
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