Seared Tuna on Beluga Lentils, Truffled Scallop & Argentine Red Shrimp

I wanted to try making seared tuna for a while, but then the visit at the fish counter turned out so tempting that I ended up walking home with a rather larger purchase than originally intended. I combined all ingredients together in this enticing dish of seafood delectables. Beluga lentils, cooked al dente, are a flavorful side with a pleasant bite to it.

The dish requires good timing but it is not too complicated in the end. The most important is that you have all ingredients ready, before you start preparing the seafood, i.e. start with the beluga lentils and prepare the dressing while they are cooking, and have all seafood ready for frying before turning on the heat. Start with the scallops and the shrimps, which can be prepared simultaneously, At the end, prepare the tuna.



Ingredients (serves 2):

For the beluga lentils:

  • 1 tablespoon of olive oil
  • 1 half stalk of celery, very finely diced
  • 1 half large or 1 small carrot, very finely diced
  • 100 grams of beluga lentils
  • 50 ml of red wine
  • 1/2 teaspoon of salt
  • 1 tablespoon of finely chopped fresh parsley

For the scallop:

  • freshly ground white pepper
  • sea salt
  • 1 tablespoon of olive oil
  • 25 grams of butter
  • 1 branch of fresh tarragon
  • 1 tablespoon of truffle oil
  • 2 scallops
  • For decoration (optional): a few levels of fresh tarragon

For the red shrimp:

  • 2 tablespoons of olive oil
  • 2 Argentine red shrimps
  • squeeze of lemon
  • For decoration (optional): a thin slice of lemon

For the dressing:

  • 1/2 teaspoon of fresh ginger, grated
  • 2 teaspoons of soy sauce
  • 1 teaspoon of sesame oil
  • 1/4 spring onion, very finely chopped
  • 3 teaspoons of lemon juice

For the seared tuna:

  • 1 tablespoons of olive oil
  • freshly ground pepper, sea salt
  • ca. 50 grams of black sesame seed
  • 200 grams of fresh tuna (sashimi quality), ca. 2 to 2.5 cm thick, cut into 2 cubic pieces
  • 1 teaspoon of sesame oil
  • 1 garlic clove, slightly pressed down
  • 1/2 red chili, cut into thin rings
  • 1/2 spring onion, cut into thin rings
  • a few fresh coriander leaves



Remove all seafood from the fridge around 20 minutes before preparing.

Preparing the beluga lentils:

  1. In a saucepan, heat up the olive oil over medium heat.
  2. Add the diced celery and carrot and sauté for 1-2 minutes.
  3. Add the beluga lentils and sauté for another 30 seconds to 1 minute. Then deglaze with the red wine.
  4. Let the red wine reduce to half, then top up with water so that the lentils are fully covered. Let simmer for 25 minutes. Check occasionally that there is enough water in the saucepan.
  5. Take the lentils off the heat, add the salt and let the lentils soak for another 5 to 10.
  6. Strain any excess water, add the parsley and serve warm.

Preparing the scallop:

  1. Season with freshly ground white peppers and sprinkle with (little) sea salt.
  2. Heat up the olive oil in a non-stick frying pan over low heat. Add the butter and let melt.
  3. Add the fresh tarragon and let infuse for 5 minutes. Remove the tarragon, add the truffle oil and increase the heat to medium.
  4. Fry the top and bottom side of the scallops for ca. 1 minute each side.
  5. Remove from the heat and keep warm until serving.

Preparing the red shrimp:

  1. Heat up the olive oil in a non-stick frying pan over medium to high heat.
  2. Add the shrimp and fry each side for ca. 1 minute.
  3. Add a generous squeeze of lemon and keep warm until serving.

Preparing the dressing:

  1. Mix all the dressing ingredients in a small bowl.

Preparing the tuna:

  1. Rub the tuna pieces with 1 teaspoon of the olive oil. Season lightly with pepper and salt.
  2. Place the sesame seeds on a flat plate. Coat each side of the tuna pieces with sesame by pressing it lightly into the sesame bed.
  3. Heat up the remaining olive oil and the sesame oil over medium to high heat in a non-stick frying pan. Add the garlic and fry from each side for around 30 seconds, then remove it again.
  4. Sear the tuna from all 4 long sides for 15 seconds.
  5. Remove from the pan and let rest for 5 minutes.
  6. Cut into ca. 0.5 cm thick slices.


  1. Serve the tuna on a bed of beluga lentils, drizzled with dressing and sprinkled with the chili, spring onion and coriander leaves.
  2. On the side, serve the scallop decorated with a tarragon leaf and the red shrimp placed on top of a slice of lemon.

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