Tuna And Lentil Salad Recipes

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 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 AND LENTIL SALAD

Steps:

• Drain the oil off the tuna; mix with the olive oil and lemon juice and cumin and salt and pepper.
• Add garlic that has been mashed.
• Add red onion.
• Add lentils that have been cooked firm not mushy.
• Put in refrigerator for 2 hours.
• Add tuna and tomato and top with parsley.

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.

TUNA AND NOODLE SALAD LIGHT

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse penne pasta with cold water and drain well in a colander set in the sink.
• Mix the tomato, onion, vinegar, olive oil, garlic, paprika, and salt and pepper together in a bowl. Add the cooked pasta, then flake the tuna on top. Stir to combine.

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.