Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu."
-Jacques Pepin
The refrigerator light goes on...
This recipe would be fine with green or red lentils, but the black lentils hold up really well in salads. Their firm texture and nutty flavor makes them a great complement to the canned tuna. You can use almost any veggies you like in this recipe - green or red peppers, diced zucchini or even some caramelized onion.
Lentil and Tuna Salad
Servings: 4 | Serving size: about 2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe can be divisible by 2.
This recipe makes very good leftovers. Cooking time does not include chilling time.
| 2 cups | water |
| 1 cup | black lentils |
| 2 large | ribs celery (diced) |
| 1 small | shallot (minced) |
| 1 large | yellow bell pepper (diced) |
| 3 large | green onions (thinly sliced crosswise) |
| 3 Tbsp | capers |
| 2 Tbsp | olive oil |
| 1/4 tsp | salt |
| fresh ground black pepper (to taste) | |
| 2 | 6-ounce cans no salt added tuna |
Place the water in a large sauce pan over high heat and bring to a boil.
Add the lentils and reduce the heat to a simmer. Cook for about 25 minutes, until the water has evaporated and the lentils are tender.
Place the cooked lentils in a large mixing bowl.
Add the celery, shallot, yellow bell pepper, green onions, capers, olive oil, salt and pepper.
Mix until well blended.
Add the tuna and fold together until well blended.
Chill well before serving.
Nutrition Facts
Serving size: about 2 cups
Servings: 4
Amount Per Serving
| Calories 368 | Calories from Fat 90 |
| % Daily Value |
| Total Fat 11g | 15% |
| Saturated Fat 2g | 7% |
| Monounsaturated Fat 6g | |
| Trans Fat 0g | |
| Cholesterol 36mg | 12% |
| Sodium 413mg | 18% |
| Total Carbohydrates 35g | 14% |
| Dietary Fiber 16g | 56% |
| Sugars 2g | |
| Protein 32g |
| Vitamin A 11% | Vitamin C 156% |
| Calcium 8% | Iron 32% |
| Vitamin K 56 mcg | Potassium 922 mg |
| Magnesium 105 mg | |