Lentil, Lemon, And Tuna Salad Recipe

Name: Lentil, Lemon, And Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons grainy mustard, preferably French; 2 teaspoons black olive tapenade (homemade or store-bought); 2 tablespoons red wine vinegar; 3 tablespoons extra-virgin olive oil; 3 cups cooked french green lentils, preferably still warm; 1 small preserved lemon; 2 scallions, white and light green parts only, thinly sliced; 1 (6 ounce) can chunk light tuna, packed in oil; salt; fresh ground pepper

Servings: persons

2 teaspoons grainy mustard, preferably French
2 teaspoons black olive tapenade (homemade or store-bought)
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
3 cups cooked french green lentils, preferably still warm
1 small preserved lemon
2 scallions, white and light green parts only, thinly sliced
1 (6 ounce) can chunk light tuna, packed in oil
salt
fresh ground pepper

1
Whisk together the mustard and tapenade in a small bowl.
2
Add the vinegar and olive oil and whisk until the vinaigrette is well blended.
3
Pour the dressing over the lentils and stir to blend.
4
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).
5
Stir the lemon and scallions into the salad.
6
Drain the tuna and use a fork to flake it over the salad.
7
Season very lightly with salt and generously with pepper, and toss.
8
Taste, and if you think it needs it, stir in a little more olive oil.
9
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.
10
Right before serving, taste again for seasonings and oil.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons grainy mustard, preferably French, 2 teaspoons black olive tapenade (homemade or store-bought), 2 tablespoons red wine vinegar, 3 tablespoons extra-virgin olive oil, and more.

Yes, Lentil, Lemon, And Tuna Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lentil, Lemon, And Tuna Salad

How did you like this recipe?

Frequently Asked Questions