Best 6 Lentil And Tuna Salad Recipes

LENTIL AND TUNA SALAD

Steps:

• 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.
• In a large bowl, combine the tuna, parsley, chives and drained lentils.
• 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.

TUNA LENTIL SALAD RECIPE

Steps:

• In a large mixing bowl, mix together the lentils, tuna, black olives, sun-dried tomato, bell pepper, feta cheese, parsley, capers and chili peppers.Note: You can break up the canned tuna a bit before adding to the salad. I prefer chunkier pieces, but you can break up a little more if you like.
• In a jar, whisk together the shallot with olive oil and lemon juice until well incorporated. I didn't add any salt or black pepper to the vinaigrette because the salad itself has salty ingredients, but you can add some to taste if you wish.Tip: If using lemon zest (as in Step 4 below), always zest your lemon before juicing (it's easier to get the zest from the lemon that way).
• Pour vinaigrette over bowl of tuna lentil salad. Stir to combine.
• Transfer the salad to a serving dish, then sprinkle over lemon zest (if using). Serve and enjoy!

LENTIL AND TUNA SALAD

Steps:

• 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.
• In a large bowl, combine the tuna, parsley, chives and drained lentils.
• 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.

LENTIL, LEMON, AND TUNA SALAD

Steps:

• Whisk together the mustard and tapenade in a small bowl.
• Add the vinegar and olive oil and whisk until the vinaigrette is well blended.
• Pour the dressing over the lentils and stir to blend.
• If you want to use the whole lemon, finely chop it; if you are using just the rind, cut it away from the pulp, discard the pulp, and chop the rind into small bits (Dorie uses the whole lemon).
• Stir the lemon and scallions into the salad.
• Drain the tuna and use a fork to flake it over the salad.
• Season very lightly with salt and generously with pepper, and toss.
• Taste, and if you think it needs it, stir in a little more olive oil.
• Can serve the salad now; bit it is better if you cover it and chill for a couple of hours, giving the flavors time to blend.
• Right before serving, taste again for seasonings and oil.

WARM TUNA & LENTIL NIçOISE SALAD

Steps:

• Cook the eggs in a pan of boiling water for 7 mins, then set aside in cold water. Tip the lentils into a saucepan and gently warm. Stir through the mixed antipasti in their oil, along with the tuna in large flakes. Season to taste. Gently peel the eggs and slice them in half. Spoon the warm lentils into bowls and top each one with the halved eggs and black pepper.

MEDITERRANEAN LENTIL SALAD

Steps:

• Cook the lentils: Rinse and put in a medium saucepan. Cover with 4 cups water and add bay leaf, thyme sprig and a large pinch of salt. Bring to a boil over high heat, then reduce heat and simmer gently with lid ajar for 20 to 25 minutes, until lentils are tender. Set pot aside and let cool to room temperature.
• Put the potatoes in another saucepan, cover with water and add a heaping teaspoon of salt. Bring to a boil, then reduce heat to brisk simmer. Cook about 15 minutes, until cooked through when probed with a paring knife. Drain and set aside. (If desired, use a paring knife to remove skins from potatoes while still warm.) Cut in halves or quarters.
• While lentils cook, make the vinaigrette: In a small bowl, stir together vinegar and garlic. Season with a good pinch of salt and pepper. Whisk in the oil. Taste and adjust. Stir in oregano.
• Put the cherry tomatoes in a bowl. Drain onion slices, and add to the tomatoes along with roasted pepper strips. Season with salt, then add half the vinaigrette (well whisked). Toss to coat.
• To assemble salad, drain lentils and transfer to a large low, wide bowl or platter and let cool for 10 minutes. Add remaining vinaigrette, sprinkle with a little salt and toss gently. Taste and adjust seasoning.
• Top lentils with tomato-onion-pepper mixture. Arrange anchovy fillets, tuna (if using) and eggs on top. Sprinkle with mint and parsley. Arrange halved or quartered potatoes around the perimeter. Garnish with basil leaves, olives and feta. Sprinkle a pinch of oregano over the salad.