This tuna and lentil salad is a great do-ahead meal that provides plenty of protein, fiber and iron, plus healthy omega-3s—not to mention, a variety of tasty spices!

Servings: 6

Ingredients:

  • 1 1/2 cups green lentils
  • 1 (5-ounce) can of tuna, packed in water
  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons sherry vinegar (also known as Xeres vinegar)
  • 1/8 teaspoon chili powder (adjust according to taste)
  • 1 teaspoon paprika
  • 3/4 teaspoon curry powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 1 red onion, finely chopped
  • 1 tablespoon chopped parsley

Directions:

  1. Cook the lentils in boiling water for 20 minutes (or according to instructions on the package). When cooked, strain and let cool.
  2. Drain the tuna and flake it with a fork into small pieces.
  3. In a large bowl, prepare the salad dressing by whisking together the oil, vinegar, chili powder, paprika, curry, cumin, salt and pepper, adjusting flavors to taste.
  4. Add the lentils to the bowl. Add the onion and parsley and mix well.
  5. Chill in the refrigerator for 2 hours before serving.

This recipe is courtesy of Gourmandize.com.

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