Lentil and Tuna Salad

Dig into a bowl of Mediterranean-inspired goodness with this Lentil and Tuna Salad.

Protein-rich lentils and tuna are tossed with crisp vegetables and a zesty lemon dressing, creating a refreshing and satisfying meal.

It’s the perfect make-ahead lunch or light dinner option that will keep you full and energized throughout the day.

Lentil and Tuna Salad

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Salad

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

  

• 1 cup dry green lentils
• 2 cans 5 oz each tuna in water, drained
• 1 red bell pepper diced
• 1 cucumber diced
• 1/4 red onion finely chopped
• 1/4 cup fresh parsley chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

 

• Rinse lentils and cook according to package instructions. Drain and let cool.
• In a large bowl, combine cooled lentils, drained tuna, bell pepper, cucumber, and red onion.
• In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
• Pour the dressing over the lentil mixture and toss gently to combine.
• Add chopped parsley and mix lightly.
• Chill for at least 30 minutes before serving for best flavor.

Notes

Nutritional Information (per serving):

• Calories: 250
• Protein: 22g
• Carbohydrates: 30g
• Fat: 7g
• Fiber: 8g

Keyword Greek Salad, Lentils, Tuna

Cooking Tips:

• Don’t overcook the lentils; they should be tender but still hold their shape.
• Taste and adjust seasoning before serving, as lentils may need more salt than you expect.

Equipment Needed:

• Saucepan for cooking lentils
• Large mixing bowl
• Small bowl for dressing

Possible Substitutions:

• Use canned, pre-cooked lentils to save time.
• Replace tuna with canned salmon or cooked chicken for variation.
• Add other vegetables like cherry tomatoes or carrots for extra crunch and nutrition.