Lentil and Tuna Salad
Updated Oct. 16, 2023
- Total Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2garlic cloves, minced
- 1cup green or brown lentils, washed and picked over
- 1bay leaf
- ½medium onion
- Salt to taste
- 1can water-packed tuna, drained
- ¼cup chopped flat-leaf parsley
- 1tablespoon chopped chives
- 1tablespoon fresh lemon juice
- 1tablespoon sherry vinegar or red wine vinegar
- 1teaspoon Dijon mustard
- ¼cup extra virgin olive oil
Nutritional analysis per serving (4 servings)
336 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 20 grams protein; 306 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the lentils, half the garlic, the bay leaf and the onion in a medium-size saucepan or soup pot. Add 1 quart water. Bring to a boil, reduce the heat and add salt to taste (about 1 teaspoon). Cover and simmer 30 minutes until the lentils are just tender. Remove the onion and bay leaf, and discard. Drain the lentils through a strainer set over a bowl.
- Step 2
In a large bowl, combine the tuna, parsley, chives and drained lentils.
- Step 3
In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper to taste. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Toss with the tuna and lentils, and serve.
- Advance preparation: This will keep for four or five days in the refrigerator.
Private Notes
Comments
I love this, as I do all of Martha Rose Shulman's recipes! My lentils were ready after 25 minutes and would have been overdone had I cooked them 30 minutes, so I recommend checking periodically at the 20 minute mark. The flavor of the dressing is perfect. This recipe worked well as part of a modified Salade Nicoise, with tomatoes, olives, hard boiled eggs, green beans, avocado and lettuce. Thank you, Martha Rose S!
Throw some feta in this and it becomes unbelievably good
Canned salmon is delicious, too.
This is delicious. I splurged and used a jar of the Italian tuna packed in olive oil and drizzled that instead of olive oil. Subbed in a scallion for the chive. I dished it up with avocado chunks, cherry tomatoes on a bed of greens.....thanks NYT chefs.
Give guests a chance to add Toum and hot sauce.
Delicious! Used Du Puy lentils. I happened to have some radishes on hand that I sliced up and tossed in which really complimented the texture, felt French, and didn't overpower any other flavors. I served on top of a bed of arugula-spinach blend. I wasn't certain whether the lentils should be warm or cold, but in the end I decided it went both ways and didn't matter. C'est magnifique!