Simple Recipes for Every Day
Tuna Lentil Salad
- Serves: 2
- Prep Time: 10 min
- Cook Time: 30 min
Ingredients
- ½ cup French green lentils
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice (from 1 lemon)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
- 1 tablespoon chopped fresh dill, plus more for serving
- 2 (3-ounce) cans tuna, drained (we like oil-packed)
- ¼ cup diced red onion
- ¼ cup capers, drained
- ¼ cup fresh basil leaves, chopped
- ¼ cup finely chopped fresh parsley
- Belgium endive, for serving (optional)
- Seeded crackers, for serving (optional)
Ingredients
- ½ cup French green lentils
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice (from 1 lemon)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
- 1 tablespoon chopped fresh dill, plus more for serving
- 2 (3-ounce) cans tuna, drained (we like oil-packed)
- ¼ cup diced red onion
- ¼ cup capers, drained
- ¼ cup fresh basil leaves, chopped
- ¼ cup finely chopped fresh parsley
- Belgium endive, for serving (optional)
- Seeded crackers, for serving (optional)
Method
Fill a medium pot with water and bring to a boil over high heat. Add the lentils and cook until tender, 25-30 minutes. Drain and set aside.
Meanwhile, in a small bowl, combine the mayonnaise, Dijon, lemon zest, lemon juice, salt, pepper, and dill.
In a medium bowl, combine the lentils, tuna, red onion, capers, basil, parsley, and dressing. Toss to coat.
If using, serve with crackers or endive for scooping. Store refrigerated in an airtight container for up to 3 days.