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Lentil & Tuna Salad with Labne & Coriander Dressing


  • 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.

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