Best Lentil Tuna And Tomato Salad 21 Day Wonder Diet Day Recipes

TUNA AND LENTIL SALAD

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.

MEDITERRANEAN LENTIL SALAD

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.

LENTIL AND TUNA SALAD

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.

POTATO, TUNA & EGG SALAD (21 DAY WONDER DIET : DAY 2 )

Steps:

• Boil, steam, or microwave potatoes and beans, seperately, until tender;drain, cool.
• Meanwhile, make dressing by combining yogurt, rind and juice in medium bowl.
• Quarter potatoes; add to dressing with tuna, onion and parsley, stir to combine. Serve salad topped with egg.

ORANGE, KUMARA & TUNA SALAD (21 DAY WONDER DIET: DAY 4)

Steps:

• Preheat oven to 180C/160C fan-forced.
• Place kumara on oven tray, sprinkle with rind. Roast, uncovered, about 20 minutes. Cool.
• Combine kumara with remaining ingredients in medium bowl.

LENTIL, TUNA, AND TOMATO SALAD (21 DAY WONDER DIET: DAY 8)

Steps:

• Combine ingredients in a medium bowl.