• 300g yellowfin tuna loin, cubed

  • 1 tbs. extra virgin olive oil

  • ½ tbs. lime juice and the zest of ½ a lime

  • 1 French shallot, finely chopped

  • 150g lentils, cooked (1 cup lentils to 3 cups water)

  • 1 large eggplant, cubed and lightly fried in olive oil until golden brown

  • 1 bunch chives, cut into batons

  • 4 balls of labne (strained yoghurt)

  • Salt and pepper

  • Dressing

  • 30ml fresh lime juice

  • ½ cup coriander, lightly packed

  • 1 tsp. grated ginger

  • 40ml peanut oil (or vegetable)

  • 3 drops of sesame oil

  • 1 tsp. brown sugar

  • Salt and pepper


  • 1.

    To make the dressing, place lime juice, coriander, ginger, oils and brown sugar in a small blender. Blend until smooth and fragrant.

  • 2.

    In a large bowl combine the cooked lentils, eggplant cubes and chives. Season a touch of olive oil and salt and pepper to taste.

  • 3.

    In another bowl, combine the tuna cubes, extra virgin olive oil, lime juice and zest and shallots. Season to taste.

  • 4.

    To assemble, place a mound of the lentil and eggplant mixture in the center of the plate. Top with the tuna and some labne. Finally drizzle with the coriander dressing.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 236kj
  • Fat Total 9g
  • Saturated Fat 2g
  • Protein 16g
  • Carbohydrate 24g
  • Sugar 7g
  • Sodium 536mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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