Tuna au Poivre with Lemon-Caper Lentils

1. 1

   In 2-quart saucepan, combine water, lentils, and 1/2 teaspoon salt; heat to boiling on high.

2. 2

   Reduce heat to low; cover and simmer 20 to 25 minutes or until lentils are tender.

3. 3

   Drain lentils and return to pan; cover to keep warm.

4. 4

   Meanwhile, evenly season tuna, on both sides, with 1/2 teaspoon salt and 4 teaspoons pepper, pressing in pepper.

5. 5

   In 12-inch cast-iron skillet, heat oil on medium-high until hot.

6. 6

   Add tuna and cook 5 to 8 minutes for medium or until desired doneness, turning over once.

7. 7

   Transfer to plate; cover to keep warm.

8. 8

   To same skillet, add shallot and cook 1 minute, stirring.

9. 9

   Add broth and capers; heat to boiling.

10. 10

    Boil 3 minutes or until liquid is reduced by half.

11. 11

    Add lentils; heat through.

12. 12

    Remove from heat; stir in lemon juice.

13. 13

    Serve tuna over lentils.

* Per serving · 4 servings · Values may vary.

No additional tips available.