Now, I’ not sure if I’ve missed something but the lentils started to dry out quickly in the pan so I tweaked the recipe slightly, added a little cream and we ended up with this…

Ingredients

• 1 Tin of green lentils
• Coriander
• 1 Clove of garlic
• 1 Small onion
• 1 Teaspoon Ground cumin seeds
• 1 medium chilli finely chopped and de-seeded
• 1 Tablespoon double cream
• 6 Tbsp water
• 2 Tuna Steaks
• 4 Tomatoes

Method

1. Pre-heat oven to 180°c
2. Halve the tomatoes and roast for 30 minutes – start the rest of the cooking after 15 minutes
3. Finely chop the onion, garlic and chilli
4. Put lentils in a a pan with the copped onion, garlic and chilli and the cumin seeds
5. Add 6 tablespoons of water to the pan and simmer for 10 minutes
6. Meanwhile start to griddle the Tuna – ours were well cooked
7. When lentils are cooked, take off heat and stir through the double cream then add the coriander leaves
8. Serve Tuna on top of lentils with roasted tomatoes around the side

Ingredients

• 2 Tuna Steaks
• 1 lime
• 1 red chilli
• Olive oil
• Tin of mixed beans (Soya beans, Chick Peas, Pinto Beans, Black Eye Beans, Red Kidney Beans & Aduki Beans)
• Mixed salad leaves – we used rocket, spinach and watercress
• 3 tomatoes

Method

• Rinse Tuna & put in a dish so that they can lie down next to each other
• Squeeze juice of lime & a good glug of olive oil over tuna
• Chop chilli finely & add to tuna – cover dish & pop in fridge for 20 minutes
• Put griddle pan on to heat up
• Drain tin of bean & rinse well
• Put tuna in griddle pan, pour over excess liquid, season with salt and pepper – cook as you like it
• Place a good handful of leaves on a plate, sprinkle over a good handful of beans & place tomatoes around the side
• Place tuna steak on top of salad & serve

Delicous and healthy, even if I do say so myself.

On top of all our fresh fruit and veg we bought two lots of fish and some chicken breasts. And the rest was all healthy & wholesome breads, milk, pasta, lentils & teabags etc.!

It’s a start anyway. Now we have to use it all up.

Tonight I made a courgette & dill soup (for dinner tomorrow & a batch to be frozen) and then I made some Herb Crusted Tuna served with green beans & tagliatelle. It was really delicious and light.

Herb Crusted Tuna
2 fresh Tuna steaks
1 tablespoon chopped of each – dill, parsley & spring onion
1 tomato (pips discarded, skin chopped up)
1 tablespoon low-fat fromage frais
1 tablespoon of lemon juice
30g brown breadcrumbs

Preheat the oven to 190°c

Rinse & pat dry the tuna steaks. Put them on a baking tray (I put them on a sheet of tin foil too) and season with salt & pepper.

Next, combine all the other ingredients in a bowl & then spoon this on top of each tuna steak.
Cook for 20 minutes & serve (I put the water on to boil for the beans & pasta at this point and then put the pasta & beans into the water at the 10 minute mark & it was all pretty much ready at the same time).

To cut this story short, I was leafing through Jamie’s Italy earlier in the week and hit a small jackpot – tuna meatballs!

I made them last night and they were surprisingly pleasant. The cinnamon on the tuna was a great mix.

Le migliori polpette di tonna (Serves 4)

For the sauce:

• olive oil
• 1 small onion, finely chopped
• 4 cloves of garlic, finely sliced
• 1 teaspoon dried oregano
• 2 x 400g tin plum tomatoes
• red wine vinegar

For The Tunaballs:

• 400g steak tuna
• olive oil
• 55g pinenuts
• 1 level teaspoon cinnamon
• 1 teaspoon dried oregano
• handful chopped fresh parsley
• 100g stale breadcrumbs
• 55g Parmesan
• 2 eggs
• juice of 1 lemon

How to Do It

1. Chop the tuna in 1″ squares
2. Heat a few tablespoons of olive oil in a frying pan
3. Add the tuna, cinnamon and pinenuts. Season with salt & pepper and cook until tuna has browned on all sides
4. Tip the tuna mixture into a big bowl and leave to cool for 5 minutes
5. Once cooled, add the other ingredients and using your hands mix together
6. Squeeze the mixture into small balls (slightly smaller than a golf ball)
7. Pop the meatballs on an oiled baking tray and leave them in the fridge for an hour

As soon as the meatballs go in the fridge, start the tomato sauce:

1. Heat 2 tablespoons of oil on pan and gently fry the onion and garlic until soft
2. Add the oregano, tomatoes and season with salt & pepper
3. Bring to the boil and simmer for 15 minutes
4. Then using a hand held blender liquidise until smooth
5. Taste for seasoning & add a dash of red wine vinegar if needed
6. Once out of the fridge, heat oil in the same frying pan as before and gently fry the meatballs until golden all over – be careful as my first batch crumbled away into lots of bits!

Serve with the tomato sauce and spaggetti

I made 1/2 the tuna amount but the full amount of tomato sauce and have frozen it for next time – or another pasta dish.