Tuna steaks with green asparagus salad

Ingredients for 2 servings:

• 2 tuna steaks, fresh or frozen
• 400 g asparagus, green
• 100 g beluga lentils
• 1 bell pepper(s), red
• 1 onion(s), red
• 1 lemon(s)
• 4 tbsp olive oil
• 1 tsp mustard, medium hot
• 1 tsp acacia honey
• Salt and pepper from the mill
• Pepper, coarse

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

high in protein

Gather all ingredients. Wash the asparagus and cut diagonally into approximately 3 cm long pieces. Set the tips separately. Wash the bell peppers, quarter them, deseed them, and cut into strips. Peel the onion, quarter it, and cut it into strips. Squeeze the lemon. Mix together a salad dressing of 2 tablespoons of lemon juice, salt, pepper, mustard, and honey, and marinate the onions in it. Rinse the beluga lentils, add them to cold water, bring to a boil, and simmer on low heat for 20 minutes. Cook for 5 minutes without electricity. Steam the asparagus; when the water is boiling, cook for 7 minutes, adding the tips after 4 minutes. Briefly sauté the bell pepper strips in 1 tablespoon of olive oil in a non-stick pan, transfer to a bowl, and let cool. Add the steamed asparagus to the pan with 1 tablespoon of olive oil, sauté briefly, and let cool in a second bowl. Drain the lentils in a colander and let cool. Pat the tuna steaks dry, season with salt, and drizzle with a little lemon juice. Combine the still-warm ingredients, bell peppers, lentils, and asparagus. Fold in the salad dressing with the onions and add 2 tablespoons of olive oil. Mix gently and let it marinate. Meanwhile, fry the tuna steaks in 1 tablespoon of olive oil over medium heat for two minutes on each side. They don’t need to be cooked through. Season the salad to taste, arrange it on warmed plates with the tuna steaks. Sprinkle the tuna steaks with coarse pepper and serve.