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Pot-roasted tuna & tomatoes
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240g pack yellowfin 2 tuna steaks
1 tsp olive oil
1 fennel, cut into wedges
250g pack Love Life Puy Lentils
400g can chopped tomatoes
25g pack basil, stalks chopped
150ml fish stock
1 tbsp capers
1. Preheat the oven to 200°C, gas mark 6. Season the tuna on both sides. Heat the oil in a frying pan until almost smoking. Fry the tuna for 1 minute, turn and fry for a further 30 seconds. Lift out onto a plate. Add the fennel and cook for 5-6 minutes until lightly browned and just tender.
2. Put the lentils, tomatoes, basil stalks, fish stock and capers in a casserole dish, mix well and add the fennel. Cover with a lid and bake in the oven for 25 minutes. Stir in the torn basil leaves and lay the tuna on top. Return to the oven for 5 minutes. Delicious served with warmed seeded bread.
Typical values per serving:
2 of your 5 a day; high in protein.
This recipe was first published in October 2018.