Tuna with Mediterranean Lentil Salad

LindseyMichal 0

"This recipe is quick, easy, and so tasty!"
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50 m servings 589 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 59 g
  • 118%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat, and cook and stir the carrots, red onion, garlic, and salt and pepper until the onions are translucent, about 5 minutes. Stir in the lentils and water, bring to a boil, and reduce heat to a simmer. Cook the lentils until tender but not mushy, about 20 minutes. Drain off excess liquid, and transfer to a bowl. Stir in 3 tablespoons of olive oil, 1 1/2 tablespoons of lemon juice, parsley, and additional salt and black pepper if needed.
  2. Drizzle 1 1/2 tablespoons of lemon juice over the tuna steaks, and sprinkle both sides of the steaks with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until the oil is very hot, place the steaks into the hot oil, and sear on each side until the outside of the tuna is well browned and the inside is pink, about 2 minutes per side. Divide the lentil salad between 4 plates, and serve a tuna steak next to the salad.



Not so quick... had to cook the lentils for a lot longer, but it wasn't difficult to make. Good, just not something that I would make regularly. My fiance requested that I don't make it again.. ...

This recipe was good. I added much more vegetables and did let it cook a lot longer than the 20 minutes. I also added red wine vinegar to the lentils. The fish was excellent.

I used shallot instead of red onion and added a bay leaf while cooking the lentils. I added lemon zest and more lemon juice, while cutting back on the olive oil a bit.