Ingredients & Substitutes

Instructions

1. 1

   Prepare your smoking equipment by soaking 1 cup of hardwood chips in water for at least 30 minutes, then set up your smoker or grill for indirect smoking, aiming for a temperature of 225 degrees Fahrenheit (107 degrees Celsius).

2. 2

   Pat 2 tuna steaks, each weighing 6 ounces (170 grams), thoroughly dry with paper towels, then rub each steak with 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground black pepper.

3. 3

   Carefully place the seasoned tuna steaks on the preheated smoker rack and smoke for 20 to 30 minutes, or until an internal temperature of 125-130 degrees Fahrenheit (52-54 degrees Celsius) is reached for medium-rare, then remove and let the tuna rest for 5 minutes.

4. 4

   Rinse 0.5 cups of small brown or green lentils thoroughly under cold water, then combine them with 1.5 cups of cold water in a small saucepan, bring to a boil, reduce heat, and simmer for 20 to 25 minutes until tender, then drain and allow the lentils to cool slightly.

5. 5

   In a medium mixing bowl, gently combine the cooled, cooked lentils with 0.5 cups of halved cherry tomatoes, 0.25 cups of diced cucumber, and 1/8 thinly sliced red onion.

6. 6

   To prepare the black garlic-lemon vinaigrette, finely mince 3 cloves of black garlic, then whisk together with 2 tablespoons of extra virgin olive oil, the fresh juice and zest from 1 whole lemon, 1 teaspoon of dried Greek oregano, and 1 tablespoon of chopped fresh dill, along with 1/4 teaspoon of sea salt and 1/8 teaspoon of freshly ground black pepper.

7. 7

   Pour the prepared black garlic-lemon vinaigrette over the lentil salad and gently toss until all ingredients are well combined, then serve the rested smoked tuna steaks alongside the flavorful Greek lentil salad.