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
LENTIL, LEMON, AND TUNA SALAD
Make and share this Lentil, Lemon, and Tuna Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the mustard and tapenade in a small bowl.
- Add the vinegar and olive oil and whisk until the vinaigrette is well blended.
- Pour the dressing over the lentils and stir to blend.
- If you want to use the whole lemon, finely chop it; if you are using just the rind, cut it away from the pulp, discard the pulp, and chop the rind into small bits (Dorie uses the whole lemon).
- Stir the lemon and scallions into the salad.
- Drain the tuna and use a fork to flake it over the salad.
- Season very lightly with salt and generously with pepper, and toss.
- Taste, and if you think it needs it, stir in a little more olive oil.
- Can serve the salad now; bit it is better if you cover it and chill for a couple of hours, giving the flavors time to blend.
- Right before serving, taste again for seasonings and oil.
Nutrition Facts : Calories 652.7, Fat 12.1, SaturatedFat 1.7, Cholesterol 12.8, Sodium 183, Carbohydrate 87.2, Fiber 44.2, Sugar 3.1, Protein 48.3
LENTIL, TUNA, AND TOMATO SALAD (21 DAY WONDER DIET: DAY 8)
This is Day 8: Lunch, on the 21 Day Wonder Diet. You can make this salad a day ahead. This lunch is to be followed by an afternoon snack of 1 small banana.
Provided by Sara 76
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine ingredients in a medium bowl.
Nutrition Facts : Calories 881.9, Fat 5.4, SaturatedFat 1.2, Cholesterol 38.9, Sodium 665.1, Carbohydrate 133.7, Fiber 63.9, Sugar 10.6, Protein 76.1
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
LENTIL AND TUNA SALAD
Steps:
- 1. 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. 2. In a large bowl, combine the tuna, parsley, chives and drained lentils. 3. 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. It's good on a bed of lettuce, with hard boiled eggs. Advance preparation: This will keep for four or five days in the refrigerator.
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
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