Sliced tuna on lentils

Sliced tuna on lentils

Total: 55 Min. | Active: 55 Min.
Nutritional value / people: 655 kcal
, Fat: 28 g
, Carbohydrate: 38 g
, Protein: 55 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

100 g diced bacon
2 spring onions
2 garlic cloves
2 carrots
1 tomato
1 cm ginger
¼ tsp cinnamon
250 g brown lentils
5 dl vegetable bouillon
½ tsp salt
a little pepper
4 slices yellowfin tuna (approx. 130 g each)
1 bunch parsley
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How it's done

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Fry the diced bacon slowly in the frying pan over a medium heat for approx. 5 mins. until crispy. Chop the spring onions, slice the green part into rings and set aside, crush the garlic. Add the onion and garlic and sauté briefly. Slice the carrots, dice the tomatoes, chop the ginger finely, add them to the pan and sauté briefly.

Add the cinnamon, lentils and stock, bring to a boil, and simmer, covered, on medium heat for approx. 30 mins.

Season the fish, lay the slices in the lentils and allow to stand, covered, for approx. 10 mins. Chop the parsley finely and sprinkle it and the green onion rings over the fish shortly before serving.

Good to know
Tip: replace the brown lentils with green lentils.


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