Lemony Lentil Tuna Salad

Mar 30

I don’t love a traditional tuna salad, but fancy it up with thinks like fennel, lemon, and lots of herbs? Now that’s what I want to eat for a weekday lunch.

This recipe makes 2 servings, but you can easily double it to have enough for multiple lunches throughout the week. It gets better as it sits too.

Lemony Lentil Tuna Salad

Serves 2

Ingredients:

2 Tbs. avocado oil mayonnaise (I like this one)
1 Tbsp. extra virgin olive oil or walnut oil
1 small lemon - zest + juice
1 Tbsp. Dijon mustard
sea salt and fresh ground pepper, to taste

6 oz. canned tuna, drained
1 cup cooked black or French lentils (or 1 can of this brand)
1/2 cup chopped, flat-leaf parsley
1 small fennel bulb, or 1/2 larger one - trimmed, cored, and finely chopped
1 rib celery, sliced into thin pieces
2 Tbsp. minced shallot or red onion

Directions:

In a mixing bowl, add ingredients to make the dressing and stir to combine — mayonnaise, oil, lemon zest + juice, mustard, salt, and pepper.
Stir in the tuna, lentils, parsley, fennel, celery, and shallot until well combined.
Taste and adjust seasonings as you like.

Tips
Make Ahead
The tuna salad will keep for 3-4 days in the fridge.
Vegetarian Option
Swap the tuna for a can of chickpeas (smashed with the back of a fork).
Serving Ideas
Eat as is - it’s truly a hearty and satisfying salad on its own. Especially with some seed crackers for dipping and crunch.
Serve over salad greens with sliced avocado or a sprinkling of walnuts.
Add to a wrap with lettuce and mashed avocado.

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