Tuna tartare with scallops and lentils

    20 min

    This is a fabulous no-cook starter, especially nice for summertime dinner parties. It looks unique and impressive, but is simple to make. Use good quality seafood and fresh herbs, and it'll be a guaranteed success.

    1 person made this

    Serves: 4 

    • 250g cooked lentils
    • 9 tablespoons olive oil, divided
    • salt and pepper to taste
    • 50g fresh chives, minced
    • 50g fresh mint, minced
    • 50g fresh basil, minced
    • 50g fresh dill, minced
    • 4 medium shallots, minced
    • 2 best-quality tuna steaks, sliced
    • 4 scallops on the shell with roe
    • 1/2 lime, juice only
    • 1/2 lemon, juice only
    • 100ml creme fraiche
    • salad greens to serve

    Prep:20min  ›  Ready in:20min 

    1. Pour the lentils into a bowl. Add 4 tablespoons of olive oil, season with salt and pepper. Set aside.
    2. Mince the herbs and shallots. Separate them into two equal parts and add one half to the lentils. Mix well and refrigerate at least 2 hours before serving.
    3. Dice the tuna. Mince the scallop and roe. Mix the tuna and scallops in a bowl.
    4. Add the remaining half of herbs and shallots to the tuna mixture. Add 4 or 5 tablespoons of olive oil, lemon and lime juice, salt and pepper. Refrigerate at least 2 hours before serving.
    5. Prepare the plates using a pastry cutter circle: add a layer of lentils, then a layer of tuna mixture mixed with 100ml of creme fraiche. Lift the circle and you'll have two clean layers.
    6. Sprinkle with a small pinch of salt on top of the tartare.
    7. Serve with a mesclun (or baby salad greens) or spinach cooked for 3 minutes in a frying pan with a little bit of olive oil, lemon juice, a pinch of ground nutmeg, salt and pepper.

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