Lentil, Lemon, and Tuna Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
In 'Around My French Table' by Dorie Greenspan Ingredients:
2 teaspoons grainy mustard, preferably french |
2 teaspoons black olive tapenade (homemade or store-bought) |
2 tablespoons red wine vinegar |
3 tablespoons extra-virgin olive oil |
3 cups cooked french green lentils, preferably still warm |
1 small preserved lemon |
2 scallions, white and light green parts only, thinly sliced |
1 (6 ounce) can chunk light tuna, packed in oil |
salt |
fresh ground pepper |
Directions:
1. Whisk together the mustard and tapenade in a small bowl.
2. Add the vinegar and olive oil and whisk until the vinaigrette is well blended.
3. Pour the dressing over the lentils and stir to blend.
4. If you want to use the whole lemon, finely chop it; if you are using just the rind, cut it away from the pulp, discard the pulp, and chop the rind into small bits (Dorie uses the whole lemon).
5. Stir the lemon and scallions into the salad.
6. Drain the tuna and use a fork to flake it over the salad.
7. Season very lightly with salt and generously with pepper, and toss.
8. Taste, and if you think it needs it, stir in a little more olive oil.
9. Can serve the salad now; bit it is better if you cover it and chill for a couple of hours, giving the flavors time to blend.
10. Right before serving, taste again for seasonings and oil.
|
|