Tuna au Poivre with Lentils

9 35 500
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
Tuna au Poivre with Lentils
Health Highlights


4 tsp Black pepper (cracked)
1 tbsp drained Capers, canned (chopped)
1 cup Chicken broth (stock), low sodium
680 gm Tuna, bluefin, raw (4 (6-ounce) tuna steaks (1 inch thick))
1 tbsp Lemon juice
1 1/3 cup Lentils, raw
1 tbsp Olive Oil, Extra Virgin
1 tsp Salt
1 medium Yellow onion (finely chopped)


In 2-quart saucepan, combine 2 2/3 cups water, lentils, and 1/2 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 20 to 25 minutes or until lentils are tender. Drain lentils and return to pan; cover to keep warm.

Meanwhile, evenly season tuna, on both sides, with 1/2 teaspoon salt and 4 teaspoons pepper, pressing in pepper. In 12-inch cast-iron skillet, heat oil on medium-high until hot. Add tuna and cook 5 to 8 minutes for medium or until desired doneness, turning over once. Transfer to plate; cover to keep warm.

Add onions to same skillet and cook 1 minute, stirring. Add broth and capers; heat to boiling. Boil 3 minutes or until liquid is reduced by half. Add lentils; heat through. Remove from heat; stir in lemon juice. Serve tuna over lentils.

Nutrition Facts

Per Portion

Calories 500
Calories from fat 113
Calories from saturated fat 25.3
Total Fat 12.5 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 5.2 g
Cholesterol 65 mg
Sodium 750 mg
Potassium 941 mg
Total Carbohydrate 45 g
Dietary Fiber 7.9 g
Sugars 2.7 g
Protein 56 g

Dietary servings

Per Portion

Meat 1.9
Meat Alternative 1.2
Vegetables 2.0

Energy sources


Meal Type(s)