Instructions: Combine lentils, bay leaf and water in a medium saucepan. Add 1 1/2 teaspoons salt. Bring to a boil. Reduce heat and simmer 20-25 minutes, until lentils are tender but still al dente.

While the lentils cook, whisk together shallot, mint, vinegar, 1/8 teaspoon salt and pepper. Slowly whisk in olive oil.

Combine teaspoon salt with 1/2 teaspoon coarsely ground pepper. Season tuna on both sides with mixture. Place nonstick grill pan, or skillet with a little vegetable oil, over high heat. When hot, add tuna and sear for two minutes on each side. Transfer to plate and let rest a few minutes.

Toss greens with 2 teaspoons of the vinaigrette. Drain lentils and combine them with remaining vinaigrette. Portion greens onto serving plates, then pile lentils on top. Slice tuna into thin strips, and fan out over the lentils.

Serves four.

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