Have you ever combined lentils with tuna? Actually, we haven't yet, but we're so excited about our new discovery that we already have an idea what we'll be having more often for lunch this fall. Incidentally, this is one of those salads that tastes almost even better the next day, once it's been properly marinated!
A clever and quick idea for a party buffet, brunch, lunch, or on the go…
Ingredients:
- Green lentils from Le Puy
- tomatoes
- bay leaves
- Tuna salad with vegetable tian and Xeres vinegar from La Belle-Iloise
- Red Banyuls vinegar from La Guinelle
- Olive oil, e.g. from Alziari
- Espelette pepper
- Sea salt
Bring water to a boil and cook the lentils with two bay leaves until tender, then rinse briefly.
Chop the tomatoes into small pieces and add them to the briefly cooled lentils. Add a dash of olive oil and a little vinegar.
Fold in the entire contents of the can of tuna salad and mix well.
Season with fleur de sel and piment d'Espelette and serve lukewarm.
