Lentil and tuna salad with honey Dijon dressing
This is a heavy-hitting serve of protein with the lentils and tuna making it a robust, dinner-worthy kind of salad.
Ingredients
250g French-style (green) lentils
2 large charred peppers (marinated capsicums), finely sliced
½ cup pitted black olives, sliced into rounds
250g tinned smoked tuna
about ½ cup shaved parmesan
Honey Dijon dressing
2 tbsp honey Dijon mustard (or 1 tbsp honey + 1 tbsp mild Dijon mustard)
juice of 1 lemon
¼ cup olive oil
Method
Step 1
Bring a large saucepan of water to a boil over high heat, reduce heat to medium, add the lentils and simmer until tender (20-25 minutes). Strain and transfer to a bowl. Add the sliced charred peppers and the olives. Season with salt and pepper and toss gently.
Step 2
To make the dressing, add the ingredients to a small bowl and whisk to combine.
Step 3
To serve, scoop the lentil mix into a bowl, top with some tuna, scatter with parmesan, drizzle with dressing and season with salt and pepper.
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- Substantial salads
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- Dairy-free
- Modern Australian
- Salad
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- Main course
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- Lunch box
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Katrina Meynink is a cookbook author and Good Food recipe columnist.From our partners
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