Tuna Au Poivre

How to make an easy dinner to impress

377 calories per serving

Total time 35 minutes

Makes 4 Main-Dish Servings

1 cup green lentils

Salt and cracked black pepper

4 tuna steaks, 1 inch thick (6 oz. each)

1 Tbsp. olive oil

1 medium shallot, finely chopped

1 cup reduced-sodium chicken broth

1 Tbsp. capers, chopped

1 Tbsp. fresh lemon juice

1.    To 2-quart saucepan, add 2 cups water, lentils, and ½ 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.

2.    Meanwhile, evenly season tuna steaks, on both sides, with ½ teaspoon salt and 4 teaspoons cracked black pepper, pressing in pepper. In 12-inch cast-iron skillet on medium-high, heat oil 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.

3.    To same skillet, add shallot 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.