Zesty Seed-Crusted Tuna with Wild Rice and Red Lentil Pilaf

Ingredients

• Vital Choice albacore tuna loin medallions (3 to 4 medallions per person)
• Vital Choice organic extra virgin olive oil
• 3 tbsp mustard seeds (adjust to the number of medallions)
• 3 tbsp cumin seeds (adjust to the number of medallions)
• 3 1/2 cups organic beef broth
• 1 cup wild rice
• 1 onion, chopped
• 6 garlic cloves, minced
• 1/2 cup red lentils

Instructions

1. Bring 2 cups of broth to a boil in a medium saucepan. Add the wild rice and cook about 30 to 40 minutes, then drain and reserve. 
2. Meanwhile, heat a medium saucepan over medium heat and coat with olive oil. Add onion and cook about 5 minutes.
3. Add garlic, lentils, and rice; cook, stirring constantly, about 3 minutes.
4. Add remaining 1 1/2 cups broth, bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes.
5. Combine cooked wild rice and lentils in a medium bowl to make pilaf.
6. Coat tuna with olive oil, mustard and cumin seeds.
7. Heat a cast-iron skillet to medium-high. Coat lightly with olive oil and add tuna to pan. Cook for 3 minutes, then flip and cook another 3 minutes for medium-rare.
8. Let rest for 5 minutes and slice against the grain.
9. Plate tuna on individual serving dishes with a side of pilaf.