Tuna tartare with scallops and lentils
(2)
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.
sadbetty
1 person made this
Ingredients
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
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.
