Name: Mediterranean tuna lentil salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup dry green lentils, rinsed; 2 cups water; 1 1/2 (5-oz) cans light tuna in water, drained; 3.5 oz cucumber, diced; 1/2 cup cherry tomatoes, halved; 2 tbsp red onion, finely diced; 2 tbsp fresh parsley, chopped; 1 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

450 calories

Protein: 44g; 39% of calories
Carbs: 43g; 38% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the lentils and water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 20 to 25 minutes until the lentils are tender but still hold their shape.
Drain the lentils through a mesh strainer and rinse with cold water to stop the cooking. Let them sit in the strainer for 5 minutes to dry thoroughly.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until emulsified.
In a mixing bowl, combine the cooled lentils, tuna, cucumber, cherry tomatoes, red onion, and parsley. Pour the dressing over the top and toss gently to combine without breaking up the tuna too much.

Nutrition

Ingredients

Instructions

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