Tuna and Lentil Salad
3 servings
40 minutes
Tuna and lentil salad is the embodiment of Mediterranean flavor and health benefits. Its recipe has roots in traditional cuisine rich in light and nutritious dishes. Tender, slightly seared tuna pairs with soft yet textured lentils, creating a harmony of taste. Fresh vegetables add brightness, while a zesty dressing with mustard and lemon juice provides an exquisite touch. This is not just a salad — it's a celebration of freshness and richness, perfect as a light dinner or nutritious lunch. Suitable for those who appreciate balanced nutrition and gastronomic pleasure.
1
Prepare all the necessary ingredients.
2
Pour water over the lentils, add a pinch of salt, and boil for 15 minutes.
- Lentils: 70 g
- Salt: to taste
3
Sear the tuna in a pan or electric grill for 5–7 minutes with the addition of olive oil (10 ml).
- Tuna: 150 g
- Olive oil: 40 ml
4
Transfer the seared tuna to a plate and season with salt to taste.
- Salt: to taste
5
Cut into random pieces.
6
Add olive oil (10 ml) to the cooked lentils and mix.
- Lentils: 70 g
- Olive oil: 40 ml
7
Bake in an oven preheated to 200 degrees for 15 minutes.
8
Slice cucumbers, tomatoes, and lettuce leaves.
- Cucumbers: 150 g
- Cherry tomatoes: 150 g
- Mixed salad leaves: 70 g
9
Chop the garlic finely.
- Garlic: 1 clove
10
For the dressing, mix olive oil (20 ml), mustard, garlic, and lemon juice. Add salt to taste.
- Olive oil: 40 ml
- Mustard: 1 teaspoon
- Garlic: 1 clove
- Lemon juice: 1 tablespoon
- Salt: to taste
11
Place a mix salad, tomatoes, cucumbers, and tuna on a plate. Drizzle with dressing and sprinkle with lentils.