Tuna au Poivre with Lemon-Caper Lentils

• 2.67 c. water
• 113 c. green lentils
• 1 tsp. salt
• 4 tsp. cracked black pepper
• 4 tuna steaks (1 inch thick)
• 1 tbsp. olive oil
• 1 medium shallot
• 1 c. reduced-sodium chicken broth
• 1 tbsp. capers
• 1 tbsp. fresh lemon juice

1. In 2-quart saucepan, combine water, lentils, and 1/2 teaspoon salt; heat to boiling on high.
2. Reduce heat to low; cover and simmer 20 to 25 minutes or until lentils are tender.
3. Drain lentils and return to pan; cover to keep warm.
4. Meanwhile, evenly season tuna, on both sides, with 1/2 teaspoon salt and 4 teaspoons pepper, pressing in pepper.
5. In 12-inch cast-iron skillet, heat oil on medium-high until hot.
6. Add tuna and cook 5 to 8 minutes for medium or until desired doneness, turning over once.
7. Transfer to plate; cover to keep warm.
8. To same skillet, add shallot and cook 1 minute, stirring.
9. Add broth and capers; heat to boiling.
10. Boil 3 minutes or until liquid is reduced by half.
11. Add lentils; heat through.
12. Remove from heat; stir in lemon juice.
13. Serve tuna over lentils.

water, green lentils, salt, cracked black pepper, tuna, olive oil, shallot, chicken broth, capers, lemon juice

Taken from www.delish.com/recipefinder/tuna-poivre-lemon-caper-lentils-ghk0108 (may not work)