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To make the dressing, place lime juice, coriander, ginger, oils and brown sugar in a small blender. Blend until smooth and fragrant.
In a large bowl combine the cooked lentils, eggplant cubes and chives. Season a touch of olive oil and salt and pepper to taste.
In another bowl, combine the tuna cubes, extra virgin olive oil, lime juice and zest and shallots. Season to taste.
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.
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