Pin it
This Lentil and Tuna Salad transforms a classic composed salad into a contemporary, balanced meal. The protein-rich combination of legumes and seafood is enhanced by a bright citrus dressing. Perfect for a quick yet nutritious lunch.
This recipe was created during a busy day using simple pantry staples. It has since become my go-to solution for hectic weekdays.
Essential Ingredients
- Cooked lentils (150g): French Puy lentils work best
- Canned tuna (50g): Choose albacore in olive oil
- Red onion (1/4): Adds color and mild flavor
- Dressing:
- Whole grain mustard (1/2 tsp)
- Mayonnaise (1 tsp)
- Organic lemon (1/2)
- Extra virgin olive oil (1 tbsp)
- Fresh parsley: For brightness
- Sea salt and freshly ground pepper
Step-by-Step Instructions
- 1. Prepare the lentils
- - Drain thoroughly in a fine-mesh sieve
- Rinse under cold water
- Let drain completely
- Check for any debris - 2. Process ingredients
- - Flake tuna gently with a fork
- Slice red onion thinly
- Finely chop parsley
- Zest and juice the lemon - 3. Make the dressing
- - Combine mustard and mayonnaise
- Whisk in lemon juice and zest
- Stream in olive oil while whisking
- Season with salt and pepper - 4. Assemble
- - Place lentils in serving bowl
- Add flaked tuna and onion
- Pour dressing over
- Fold in parsley
- Taste and adjust seasoning
Pin it
Frequently Asked Questions
- → Can fresh lentils be used?
- Absolutely! Just allow 20–25 minutes to cook green or brown lentils.
- → How can I store this salad?
- Keep it in an airtight container in the fridge for up to 24 hours.
- → Is it possible to swap the tuna?
- Sure! You can use mackerel, sardines, or even hard-boiled eggs for variety.
- → Which type of lentils work best?
- Green or brown lentils hold their shape beautifully and work great.
- → Can I make it in advance?
- Yes, but it’s best to add the dressing right before serving to keep the lentils firm.