AuthorBreville PH
RatingDifficultyIntermediate

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Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

 1 inch tuna fillet
 1 cup green or brown lentils, washed and picked over
 2 garlic cloves, minced
 ½ medium white onions minced
 ¼ cup chopped flat-leaf parsley
 30 ml coconut vinegar
 60 ml Olive oil
 Green Mango scallion coselaw
 2 green mango peeled meat only
 50 g finely chopped scallions
 ½ cup mayonnaise

1

Using the Breville Multi Chef™ boil the lentils until soft.

2

In a large bowl combine coconut vinegar and olive oil to make the vinaigrette.

3

Strain the lentils and toss it to the vinaigrette add salt and pepper and set aside.

4

Season the tuna with ground pepper and salt and sear only one side using the Breville BBQ Grill™ for 5mins.

5

For the green mango and scallion coleslaw, Using the small grater attachment of Breville Kitchen Wizz™ Pro combine green mango, scallions and mayonaise and process it.

6

For the plating place a tablespoon of lentil vinaigrette mixture, bed the seared tuna and the top it with the green mango scallion coleslaw, garnished with microgreens.

Ingredients

 1 inch tuna fillet
 1 cup green or brown lentils, washed and picked over
 2 garlic cloves, minced
 ½ medium white onions minced
 ¼ cup chopped flat-leaf parsley
 30 ml coconut vinegar
 60 ml Olive oil
 Green Mango scallion coselaw
 2 green mango peeled meat only
 50 g finely chopped scallions
 ½ cup mayonnaise

Directions

1

Using the Breville Multi Chef™ boil the lentils until soft.

2

In a large bowl combine coconut vinegar and olive oil to make the vinaigrette.

3

Strain the lentils and toss it to the vinaigrette add salt and pepper and set aside.

4

Season the tuna with ground pepper and salt and sear only one side using the Breville BBQ Grill™ for 5mins.

5

For the green mango and scallion coleslaw, Using the small grater attachment of Breville Kitchen Wizz™ Pro combine green mango, scallions and mayonaise and process it.

6

For the plating place a tablespoon of lentil vinaigrette mixture, bed the seared tuna and the top it with the green mango scallion coleslaw, garnished with microgreens.

Marinated chilled Lentil Salad with coconut Vinaigrette and seared Peppered tuna- Green Mango and Scallion Coleslaw