Canned tuna meets hearty green lentils for a dressed up tuna salad. We encourage you to serve this with crackers and endive for scooping up the perfect bite!
INGREDIENTS
- Canned tuna
- Mayo
- Mustard
- French green lentils
- Fresh herbs–dill, basil, and parsley
- Capers
- Lemon – A recipe wouldn’t be complete without a touch of acid, and we use fresh lemon juice and zest to perk up this tuna salad recipe.
HOW TO MAKE
- Cook the lentils.The secret is to only cook until tender, 25-30 minutes. You don’t want to overcook lentils because they will turn mushy.
- Make the salad dressing. In a small bowl, combine the mayonnaise, Dijon mustard, lemon zest, lemon juice, salt, pepper, and dill.
- Toss the salad. Add the dressing to the lentils, tuna, red onion, capers, basil, and parsley.
- Serve!If using, serve with crackers or endive for scooping.
HOW TO STORE
- Cooked lentils are great to freeze. We like to cook up a big batch to have on hand for recipes throughout the week, or to store for future use in the freezer.
- Tuna lentil salad should be stored in the fridge for no longer than 3-4 days. If you have leftovers, try subbing this in your next Tuna Melf or regular Tuna Sandwich.
