Lentil Tuna Salad
This lentil tuna salad combines beluga lentils with canned tuna, fresh veggies and a turmeric dressing. It’s absolutely delicious and perfect for sharing at summer cookouts and parties.
45 Minutes Total Time
14 Servings
Ingredients
- 1 1/2 cups black beluga lentils, sifted and rinsed
- 3 cups water
- pinch of sea salt
- 2 – 5 oz. cans Genova Albacore Tuna in Olive Oil, drained
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped cucumber
- 1/4 cup golden raisins
- 1/4 cup chopped cilantro
- 1 avocado, chopped
Dressing
- 1/4 cup apple cider vinegar
- 1 Tablespoon maple syrup
- 1 Tablespoon dijon mustard
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1/4 teaspoon cayenne
- 1/4 teaspoon cinnamon
- dash of nutmeg
- 1/3 cup olive oil
Directions
- Cook lentils: Add lentils, 3 cups of water and a pinch of salt into a medium saucepan. Bring to a boil, reduce heat, partially cover and simmer until lentils are soft, about 25 minutes. Drain through a fine strainer and rinse quickly with cold water to cool. Drain again, set lentils aside and allow to cool. This step can be done ahead of time. Just cook your lentils, cool and store them in the fridge until you’re ready to make the salad.
- In a large bowl, add the cooled lentils, tuna, red onion, bell pepper, cucumber, raisins and cilantro into a large bowl and toss to combine.
- In a small bowl or measuring cup, mix together apple cider vinegar, maple syrup, mustard, turmeric salt, pepper, cayenne, cinnamon and nutmeg. Whisk in olive oil and toss over the lentil tuna mixture. Refrigerate until ready to eat. Add the chopped avocado just before serving. Salad should last 2-3 days in the fridge.
