Lentil, Lemon, and Tuna Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement