Mediterranean Lentil & Tuna Salad recipe
Ingredients:
.Base: 1 can (14–19 oz) lentils (rinsed and drained) and 1–2 cans (5–6 oz) tuna (drained).
.Vegetables: 1 cup cherry tomatoes (halved), 1/2 red onion (thinly sliced), and 1/2 cup cucumber (diced).
.Flavor Boosters: 1/4 cup chopped fresh parsley, 2 tbsp capers, and 1/3 cup pitted olives.
.Dressing: 3 tbsp olive oil, 2 tbsp lemon juice (or red wine vinegar), 1 tsp Dijon mustard, 1 minced garlic clove, salt, and pepper.
Instructions:
1. Prep the Dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, salt, and pepper until emulsified.
2. Combine Ingredients: In a large mixing bowl, add the lentils, tuna, tomatoes, onions, cucumber, and herbs.
3. Toss and Serve: Pour the dressing over the salad and toss gently to coat. For best flavor, let it sit for 10 minutes before serving to allow the lentils to absorb the dressing.
Ingredients:
.Base: 1 can (14–19 oz) lentils (rinsed and drained) and 1–2 cans (5–6 oz) tuna (drained).
.Vegetables: 1 cup cherry tomatoes (halved), 1/2 red onion (thinly sliced), and 1/2 cup cucumber (diced).
.Flavor Boosters: 1/4 cup chopped fresh parsley, 2 tbsp capers, and 1/3 cup pitted olives.
.Dressing: 3 tbsp olive oil, 2 tbsp lemon juice (or red wine vinegar), 1 tsp Dijon mustard, 1 minced garlic clove, salt, and pepper.
Instructions:
1. Prep the Dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, salt, and pepper until emulsified.
2. Combine Ingredients: In a large mixing bowl, add the lentils, tuna, tomatoes, onions, cucumber, and herbs.
3. Toss and Serve: Pour the dressing over the salad and toss gently to coat. For best flavor, let it sit for 10 minutes before serving to allow the lentils to absorb the dressing.
Mediterranean Lentil & Tuna Salad recipe
Ingredients:
.Base: 1 can (14–19 oz) lentils (rinsed and drained) and 1–2 cans (5–6 oz) tuna (drained).
.Vegetables: 1 cup cherry tomatoes (halved), 1/2 red onion (thinly sliced), and 1/2 cup cucumber (diced).
.Flavor Boosters: 1/4 cup chopped fresh parsley, 2 tbsp capers, and 1/3 cup pitted olives.
.Dressing: 3 tbsp olive oil, 2 tbsp lemon juice (or red wine vinegar), 1 tsp Dijon mustard, 1 minced garlic clove, salt, and pepper.
Instructions:
1. Prep the Dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, salt, and pepper until emulsified.
2. Combine Ingredients: In a large mixing bowl, add the lentils, tuna, tomatoes, onions, cucumber, and herbs.
3. Toss and Serve: Pour the dressing over the salad and toss gently to coat. For best flavor, let it sit for 10 minutes before serving to allow the lentils to absorb the dressing.
