LENTIL AND TUNA SALAD
Lentils and tuna are a wonderful combination. This mixture also makes a great stuffing for tomatoes.
Provided by Martha Rose Shulman
Categories easy, lunch, weekday, salads and dressings, main course
Time 30m
Yield Serves four
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 392 milligrams, Sugar 2 grams, TransFat 0 grams
TUNA LENTIL SALAD RECIPE
This easy tuna lentil salad recipe comes together in minutes and tastes so incredibly yummy! With ingredients like tuna, lentils, sun-dried tomatoes and olives all tossed in a simple lemon and shallot vinaigrette, it's a quick and satisfying lunch any day of the week!
Provided by Dawn | Girl Heart Food
Categories Lunch Salad Side Dish
Time 15m
Number Of Ingredients 13
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!
MEDITERRANEAN LENTIL SALAD
Here's a summery lentil salad topped with tomatoes, roasted peppers and feta, garnished with hard-cooked eggs, anchovy fillets and good canned tuna. Studded with olives and sprinkled with oregano, it's a sort-of niçoise salad by way of Greece, an easy main course suitable for a picnic or a no-fuss make-ahead supper.
Provided by David Tanis
Categories dinner, weekday, salads and dressings, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 21
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.
MEDITERRANEAN TUNA SALAD
In spite of a long list of ingredients, this tuna salad is very quick to prepare. You'll love the fresh flavors. -Renee Nash, Snoqualmie, Washington
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the beans, celery, red pepper and green onions. In a small bowl, whisk the oil, vinegar, mustard, basil, salt and pepper. Pour over bean mixture; toss to coat. Gently stir in tuna., Serve over lettuce. Sprinkle with cheese if desired.
Nutrition Facts : Calories 282 calories, Fat 11g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 682mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges
TUNA WITH MEDITERRANEAN LENTIL SALAD
This recipe is quick, easy, and so tasty!
Provided by LindseyMichal
Categories Tuna Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat, and cook and stir the carrots, red onion, garlic, and salt and pepper until the onions are translucent, about 5 minutes. Stir in the lentils and water, bring to a boil, and reduce heat to a simmer. Cook the lentils until tender but not mushy, about 20 minutes. Drain off excess liquid, and transfer to a bowl. Stir in 3 tablespoons of olive oil, 1 1/2 tablespoons of lemon juice, parsley, and additional salt and black pepper if needed.
- Drizzle 1 1/2 tablespoons of lemon juice over the tuna steaks, and sprinkle both sides of the steaks with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until the oil is very hot, place the steaks into the hot oil, and sear on each side until the outside of the tuna is well browned and the inside is pink, about 2 minutes per side. Divide the lentil salad between 4 plates, and serve a tuna steak next to the salad.
Nutrition Facts : Calories 589 calories, Carbohydrate 35.6 g, Cholesterol 88.7 mg, Fat 22.8 g, Fiber 16.1 g, Protein 59 g, SaturatedFat 3.4 g, Sodium 105.9 mg, Sugar 3.7 g
TUNA AND LENTIL SALAD
Make and share this Tuna and Lentil Salad recipe from Food.com.
Provided by Dienia B.
Categories Southwest Asia (middle East)
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 387.7, Fat 14.4, SaturatedFat 2.4, Cholesterol 26.9, Sodium 617.7, Carbohydrate 35.4, Fiber 12.9, Sugar 5, Protein 30.8
TUNA WITH MEDITERRANEAN LENTIL SALAD
This recipe is quick, easy, and so tasty!
Provided by LindseyMichal
Categories Tuna Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat, and cook and stir the carrots, red onion, garlic, and salt and pepper until the onions are translucent, about 5 minutes. Stir in the lentils and water, bring to a boil, and reduce heat to a simmer. Cook the lentils until tender but not mushy, about 20 minutes. Drain off excess liquid, and transfer to a bowl. Stir in 3 tablespoons of olive oil, 1 1/2 tablespoons of lemon juice, parsley, and additional salt and black pepper if needed.
- Drizzle 1 1/2 tablespoons of lemon juice over the tuna steaks, and sprinkle both sides of the steaks with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until the oil is very hot, place the steaks into the hot oil, and sear on each side until the outside of the tuna is well browned and the inside is pink, about 2 minutes per side. Divide the lentil salad between 4 plates, and serve a tuna steak next to the salad.
Nutrition Facts : Calories 589 calories, Carbohydrate 35.6 g, Cholesterol 88.7 mg, Fat 22.8 g, Fiber 16.1 g, Protein 59 g, SaturatedFat 3.4 g, Sodium 105.9 mg, Sugar 3.7 g
LENTIL AND TUNA SALAD
from NY Times' "recipes for health" - http://www.nytimes.com/2010/11/16/health/nutrition/16recipehealth.html?_r=1&src=twt&twt=nytimeshealth
Provided by ellie3763
Categories Tuna
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 187.8, Fat 13.8, SaturatedFat 1.9, Sodium 18.4, Carbohydrate 12.3, Fiber 4.4, Sugar 1.6, Protein 4.9
WARM TUNA & LENTIL NIçOISE SALAD
The simplest of salads that's two of your 5 a day. With just 4 ingredients you can create a hearty lentil lunch to keep you going 'til dinner
Provided by Esther Clark
Categories Lunch, Supper
Time 10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 554 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 4.8 milligram of sodium
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