Lentil Tuna Salad
Servings
4Serving size
about 2 cupsThis recipe can be multiplied or divided by 2. This recipe makes very good leftovers.
Ingredients
| 2 cup Water |
| 1 cup Black Lentils (Urad Dal) |
| 2 Large stalk Celery, raw (diced) |
| 1 Small Shallots, raw (minced) |
| 1 large Yellow bell peppers (diced) |
| 3 large Green onions (thinly sliced crosswise) |
| 3 Tbsp., drained Capers |
| 2 Tbsp. Olive oil |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 3 ounces Canned no-salt added tuna fish in water (drained) |
Instructions
Add the lentils and reduce the heat to a simmer. Cook for about 25 minutes, until the water has evaporated and the lentils are tender.
Place the cooked lentils in a large mixing bowl.
Add the celery, shallot, yellow bell pepper, green onions, capers, olive oil, salt and pepper.
Mix until well blended.
Add the tuna and fold together until well blended.
Chill well before serving.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Carrot Salad with Marjoram Vinaigrette
Fold together the carrots, cranberries, olive oil, vinegar, marjoram, sugar, salt and pepper. Chill.
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Tomato and Endive Salad
Place the olive oil, balsamic vinegar, mustard, maple syrup, salt and pepper in a bowl and whisk together. Add the endive, tomatoes, mozzarella and basil and toss together. Serve.
Traditional Carrot Salad
Fold together the carrots, raisins, mayonnaise, lemon zest, lemon juice, salt and pepper. Chill.
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe would be fine with green or red lentils, but the black lentils hold up really well in salads. Their firm texture and nutty flavor makes them a great complement to the canned tuna. You can use almost any veggies you like in this recipe – green or red peppers, diced zucchini or even some caramelized onion.