Description
A satisfying Tuna Lentil Salad packed with protein and vibrant veggies, perfect for lunch or a light dinner.
Ingredients
Scale
- 3 oz canned tuna, drained
- 1 tablespoon mayonnaise
- 1 tablespoon Greek yogurt
- 1 tablespoon chopped gherkins/pickles
- 1 tablespoon lemon juice
- 1 teaspoon baby capers, chopped (optional)
- 0.75 cup cooked lentils (brown)
- 2 cups chopped lettuce
- 4 cherry tomatoes, halved
- 1/3 medium red bell pepper, diced
- 2 radishes, sliced
- 1 green onion, chopped
- A pinch of salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Drain and combine the tuna with the mayonnaise, Greek yogurt, chopped pickles, and lemon juice in a bowl. Mix vigorously until well-blended.
- In a large bowl, layer the lettuce, cherry tomatoes, red bell pepper, radishes, and green onion.
- Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste.
- Top the salad with the creamy tuna mixture and add extra chopped green onions and pepper on top.
- Enjoy immediately or let it sit for 10 minutes to meld flavors.
Notes
Store leftovers in the fridge for up to 3 days in an airtight container. For best results, keep tuna mixture and salad ingredients separate if freezing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 23g
- Cholesterol: 40mg