WARM TUNA & LENTIL NIçOISE SALAD
The simplest of salads that's two of your 5 a day. With just 4 ingredients you can create a hearty lentil lunch to keep you going 'til dinner
Provided by Esther Clark
Categories Lunch, Supper
Time 10m
Number Of Ingredients 4
Steps:
- Cook the eggs in a pan of boiling water for 7 mins, then set aside in cold water. Tip the lentils into a saucepan and gently warm. Stir through the mixed antipasti in their oil, along with the tuna in large flakes. Season to taste. Gently peel the eggs and slice them in half. Spoon the warm lentils into bowls and top each one with the halved eggs and black pepper.
Nutrition Facts : Calories 554 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 4.8 milligram of sodium
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
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
TUNA LENTIL SALAD RECIPE
This easy tuna lentil salad recipe comes together in minutes and tastes so incredibly yummy! With ingredients like tuna, lentils, sun-dried tomatoes and olives all tossed in a simple lemon and shallot vinaigrette, it's a quick and satisfying lunch any day of the week!
Provided by Dawn | Girl Heart Food
Categories Lunch Salad Side Dish
Time 15m
Number Of Ingredients 13
Steps:
- In a large mixing bowl, mix together the lentils, tuna, black olives, sun-dried tomato, bell pepper, feta cheese, parsley, capers and chili peppers.Note: You can break up the canned tuna a bit before adding to the salad. I prefer chunkier pieces, but you can break up a little more if you like.
- In a jar, whisk together the shallot with olive oil and lemon juice until well incorporated. I didn't add any salt or black pepper to the vinaigrette because the salad itself has salty ingredients, but you can add some to taste if you wish.Tip: If using lemon zest (as in Step 4 below), always zest your lemon before juicing (it's easier to get the zest from the lemon that way).
- Pour vinaigrette over bowl of tuna lentil salad. Stir to combine.
- Transfer the salad to a serving dish, then sprinkle over lemon zest (if using). Serve and enjoy!
VEGAN LENTIL "TUNA" SPREAD
This Vegan Lentil "Tuna" Spread makes a super easy lunch that's high in protein and rich in flavor. Beginner-friendly!
Provided by Kate @ The Green Loot
Categories Sandwich
Time 20m
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of oil in a medium pan, then add the onion and caramelize. Add the lentils, salt and pepper.
- Stir the mixture on medium heat for 5 minutes or less. When you're done, add the mustard and garlic at the end.
- When you're done, let the mixture cool 5 minutes, then put it in a food processor and blend for 30 seconds or until you reach the desired consistency.
- Place your spread in the fridge for 20 minutes.
- Serve on baguette slices or in a sandwich with a few slices of fresh cucumber.
- Enjoy!
LEMON LENTIL SALAD
I love lentils but never had a recipe that really enhanced their flavor...until I found this one! The touch of lemon juice gives this dish a light, refreshing appeal.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside. , In a medium saucepan, bring the water, lentils, bay leaf and remaining oil to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf. Add the tomato, parsley, onions and dressing; mix gently. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 129mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 11g fiber), Protein 10g protein.
CUBAN LENTIL SALAD WITH SPICY VINAIGRETTE
Steps:
- In a large pot, bring the water to a boil and add the salt. Add the lentils, reduce the heat to low, and cook covered for 30 minutes. The lentils should be tender but not mushy. Take care not to overcook them or they can fall apart. While the lentils are cooking, in a medium skillet, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook gently for 5 to 6 minutes, or until softened and just slightly golden. Do not allow to brown. Remove from the heat and add the cumin, coriander, cayenne, and salt. Stir in the vinegar and then transfer the mixture to a large serving bowl. Drain the lentils in a colander, and immediately transfer them to the bowl. Toss together until the lentils are evenly coated with the dressing, then drizzle the remaining 4 tablespoons of olive oil over the top and toss again just to mix. Cool to room temperature, stir in the scallions and jicama, and serve immediately, or refrigerate for 1 or 2 hours, to allow the flavors to marry. Garnish with sprigs of parsley and lemon wedges.
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