Filling Tuna and Lentil Salad

by Phoebe Green
Filling Tuna and Lentil Salad

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

Filling Tuna and Lentil Salad

Phoebe Green
This tuna and lentil salad is a very filling yet easy salad recipe you must try. You can easily whip up this dish in a few minutes.
5 from 1 vote
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Salad
Cuisine American
Servings 1 person
Calories 849 kcal


  • 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.


Calories: 849kcalCarbohydrates: 120gProtein: 82gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 61mgSodium: 385mgPotassium: 2205mgFiber: 59gSugar: 6gVitamin A: 175IUVitamin C: 22mgCalcium: 147mgIron: 17mg

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