Lentil Tuna Salad
This lentil tuna salad combines beluga lentils with canned tuna, fresh veggies and a turmeric dressing. It's absolutely delicious and perfect for summer cookouts and parties.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups black beluga lentils (sifted and rinsed)
- 3 cups water
- 1 pinch sea salt
- 2 Genova Albacore Tuna in Olive Oil in Easy-Open Can (drained)
- ½ cup chopped red onion
- ½ cup chopped red bell pepper
- ½ cup chopped cucumber
- ¼ cup golden raisins
- ¼ cup chopped cilantro
- 1 avocado (chopped)
- ¼ cup apple cider vinegar
- 1 Tablespoon maple syrup
- 1 Tablespoon dijon mustard
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- 1 teaspoon pepper
- ¼ teaspoon cayenne
- ¼ teaspoon cinnamon
- 1 dash nutmeg
- ⅓ cup olive oil
Instructions
- 1
Cook lentils: Add lentils, 3 cups of water and a pinch of salt into a medium saucepan. Bring to a boil, reduce heat, partially cover and simmer until lentils are soft, about 25 minutes. Drain through a fine strainer and rinse quickly with cold water to cool. Drain again, set lentils aside and allow to cool. This step can be done ahead of time. Just cook your lentils, cool and store them in the fridge until you’re ready to make the salad.
- 2
Combine ingredients: In a large bowl, add the cooled lentils, tuna, red onion, bell pepper, cucumber, raisins and cilantro into a large bowl and toss to combine.
- 3
Make dressing: In a small bowl or measuring cup, mix together apple cider vinegar, maple syrup, mustard, turmeric salt, pepper, cayenne, cinnamon and nutmeg. Whisk in olive oil and toss over the lentil tuna mixture.
- 4
Serve: Refrigerate until ready to eat. Add the chopped avocado just before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens. Salad should last 3-4 days in the fridge.