Lentil and Tuna Salad
, 40 min, 4 servings
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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