The lentil and tuna salad is a simple one-dish meal to enjoy cold in the beautiful season. To prepare it, I chose to use pre-cooked lentils, which are perfect, especially when it’s warmer, because you only need to drain the liquid, rinse them under running water, drain them well, and gently pat them dry with kitchen paper. But if you prefer, you can also use dry lentils. Quick, tasty, and delicious, the lentil and tuna salad is also perfect as a starter or for a light and flavorful lunch.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 3.5 oz arugula
- 3.5 oz cherry tomatoes
- 5.3 oz canned tuna in oil
- 5.6 oz canned lentils (cooked)
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Colander
- 1 Salad Spinner
- 1 Salad Bowl
Steps
Drain the lentils from their liquid, rinse them under running water, gently pat them dry with kitchen paper, and transfer them to a bowl. Wash the cherry tomatoes, dry them, and cut them in half, then add them to the lentils. Wash the arugula, dry it in a salad spinner, and add it to the rest of the ingredients. Carefully drain the tuna from its oil and transfer it to the salad bowl, season with oil and salt, mix well, and serve immediately.
