Tuna & Lentil Salad

Tuna & Lentil Salad

serves 2

1 tablespoon sherry or white wine vinegar
1 can lentils (400g / 14oz), drained & rinsed
2 tablespoons capers
2 cans tuna in oil (125g /5oz each)

1. If your tuna is in good quality olive oil, place 2 tablespoons of the oil in a large salad bowl. Drain and discard the rest of the oil or keep it for another use.

2. Toss vinegar in with the oil. Add drained lentils and toss to combine.

3. If the capers are salted, place them in a little bowl of water then remove and squeeze dry. Toss in with the salad.

4. Flake tuna into the salad and toss lightly. Taste and season.

Prepare Ahead?

You could easily prepare this a few days in advance and keep in the fridge. Bring it up to room temp or reheat in a pan before serving. I’d leave the almonds to add at the last minute because they can go a little soggy in the dressing.

Leftover Potential

Will keep in the fridge for a week or so.

Variations

carnivore – crumble and pan fry a few good quality pork sausages and use them to replace the tuna. Or use drained canned chicken.

vegetarian – replace tuna with a couple of halved boiled eggs and/or soft goats cheese or feta crumbled over.

vegan – replace tuna with a large handful or brazil nuts or walnuts or an avocado cut into chunks.

fresh – to freshen things up, toss in a handful of chopped flat leaf parsley or torn mint leaves or a handful of washed baby spinach leaves.

tomato – toss in a large handful of halved cherry tomatoes and maybe a little fresh basil if you have it.

fancy – I generally use regular tuna in oil which is really great but to take it up a level, seek out some good quality tuna slices in oil. Seared tuna steaks would also be a great alternative.

Problem Solving Guide

too salty – be careful with the seasoning as the capers and tuna tend to be quite salty.

too dry – toss in a little more extra olive oil and vinegar or serve with a generous dollup of good quality mayonnaise.

no canned lentils? – replace with canned chickpeas, butter beans or other white beans. Or cook some dried lentils and use those.

need some greens? – toss in a small handful of spinach, salad leaves or flat leaf parsley leaves.

no capers?– replace with some finely chopped red onion or chives or even some roasted pine nuts.

Serving Suggestions

Brilliant on its own or toss in some leaves for a more salady vibe.

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