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Lentil salad with tuna and red onion
Cooked lentils tossed with canned tuna, red onion, cherry tomatoes, parsley, and a mustard vinaigrette make a filling cold salad. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 25 min
- Total time
- 40 min
- Servings
- 4 servings
- Difficulty
- Easy
Lentil salad with tuna makes a filling cold lunch that's easy to pack: toss cooked brown lentils with tuna, finely chopped red onion, cherry tomatoes, and parsley, then dress with a mustard and vinegar dressing. The lentils cook without soaking.
Ingredients
Salad
Dressing
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Instructions
Tip: tap a step to mark it as done.
Lentils
25 minRinse the lentils and cook in unsalted water for 20–25 minutes, until tender but still holding their shape. Drain.
Dressing
3 minWhisk the olive oil with the vinegar, mustard, salt, and pepper, then pour over the warm lentils.
Combine
10 minFinely chop the onion, halve the tomatoes, and drain the tuna. Once the lentils have cooled, fold in the onion, tomatoes, parsley, and tuna broken into chunks.
Tip: Dress the lentils while they are still warm so they absorb the flavor better. Add the tuna only once the lentils have cooled to keep it from falling apart.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 438 kcal
- Protein
- 31 g
- Carbohydrates
- 36 g
- of which sugars
- 3.4 g
- Fat
- 19 g
- of which saturates
- 2.9 g
- Fiber
- 6.5 g
- Salt
- 2.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Šošovicový šalát s tuniakom a červenou cibuľou
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