Have you ever combined lentils with tuna? We actually haven't yet, but we're so excited about our new discovery that we can already guess what we'll be having for lunch this autumn. By the way, this is also one of those salads that taste almost even better the next day, when they are really well-infused!
A clever and quick idea for the party buffet, for brunch, for lunch or on the go...
- Green lentils from Le Puy (lentilles vertes du Puy)
- bay leaves
- Tuna salad with vegetable tian and Xeres vinegar from La Belle-Iloise
- Red Banyuls Vinegar from La Guinelle
- Olive oil, eg from Alziari
- Allspice d'Espelette
- fleur de sel
Bring water to a boil and cook the lentils with two bay leaves until desired bite, then rinse briefly.
Cut the tomatoes into small pieces and add to the briefly quenched lentils. Add a dash of olive oil and some vinegar.
Fold in the entire can of tuna salad and mix well.
Season with Fleur de sel and Piment d'Espelette and serve lukewarm.