Lentil and Tuna Salad

By Martha Rose Shulman · cooking.nytimes.com

4 servings

40 min

A warm lentil salad with canned tuna, fresh herbs, and a bright vinaigrette.

1 garlic clove, minced	Simmer lentils with garlic, bay leaf & onion, 30 min	Remove bay leaf & onion, drain lentils	Whisk in oil & lentil broth, toss with salad
240 ml green or brown lentils, washed and picked over
1 bay leaf
½ medium onion
Salt to taste
1 can water-packed tuna, drained	Combine tuna, parsley, chives & drained lentils
15 g chopped flat-leaf parsley
3 g chopped chives
15 ml fresh lemon juice	Whisk lemon juice, vinegar, mustard, garlic & salt
15 ml sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
60 ml extra virgin olive oil
30 ml broth from the lentils

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