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
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
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Method Prep:20min › Ready in:20min
Pour the lentils into a bowl. Add 4 tablespoons of olive oil, season with salt and pepper. Set aside.
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.
Dice the tuna. Mince the scallop and roe. Mix the tuna and scallops in a bowl.
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.
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.
Sprinkle with a small pinch of salt on top of the tartare.
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.