Follow the instructions on the lentil packet to cook them.
Place the cooked lentils in a large bowl. Add the olive oil and lemon juice and allow to cool to room temperature.
Heat a large ovenproof frying pan or griddle to smoking hot. Season the fish generously with salt and pepper then brush each slice all over with the olive oil. Add the tuna to the pan and cook for 1-2 minutes each side depending on how thick the fillets are.
To make the parsley dressing, blend the parsley, sun-dried tomatoes, capers, gherkins, lemon and olive oil together to form a smooth consistency.
Add all the remaining ingredients to the lentils and mix really well.
To serve pile some lentils on each plate. Next, place the tuna on top and finally finish with a drizzle of the relish.