This tuna and lentil salad is an adaptation of the Italian “Tuna and Bean” salad – considering it is made with my store cupboard ingredients, it packs a lot of flavour punch for the pennies.
But if it’s a family lunch – or I have the girlies around- this is served with extra olive oil and black olives to garnish, with a green salad and ciabatta bread to give it that authentic Italian feel—wine is always an attractive option too.
It’s lovely as a packed lunch (although I prefer it for an “outside lunch” as the onion, lemon, and tuna mix can be a little fishy for the office. So I take myself out to the park for fresh air and relaxation – that’s my excuse anyway.
It’s another one of these dishes that tastes better if allowed to mingle – so if I am having this tuna and lentil salad for a quick dinner, I make it in the morning and leave it in the fridge until I am home. It tastes much better at room temperature, so remember to take it from the refrigerator an hour before you want to eat.
Filling Tuna and Lentil Salad
- 1 cup green lentils cooked
- 1 small tin tuna in brine, drained
- ¼ medium white onion finely chopped
- 1 medium lemon juice
- 1 pinch ground black pepper
- Throw it all together in a bowl and mix well to break down the tuna, and you are done.