Lentil and Tuna Salad Recipe (2024)

I love this, as I do all of Martha Rose Shulman's recipes! My lentils were ready after 25 minutes and would have been overdone had I cooked them 30 minutes, so I recommend checking periodically at the 20 minute mark. The flavor of the dressing is perfect. This recipe worked well as part of a modified Salade Nicoise, with tomatoes, olives, hard boiled eggs, green beans, avocado and lettuce. Thank you, Martha Rose S!

Canned salmon is delicious, too.

Throw some feta in this and it becomes unbelievably good

Very tasty recipe. Served it warm for supper, then cold for lunch the next day. My lentils were overcooked at 30 minutes so like the post below I recommend checking at 20 minutes. I served it on a bed of arugula, which added a nice bite to the salad.

Love this recipe! I may never have tuna without lentils again. Great healthy protein meal. I served over greens and sliced grape tomatoes marinated in a strawberry vinaigrette. Never had this before and the result is delicious. For best taste use quality grainy Dijon mustard. The extra texture goes well with the tuna lentil combination.

I added some capers for some brininess. So tasty!

Very bland but good with additions. Added a diced jalapeño and halved black olives but this also could have used feta and cherry tomatoes, as others have suggested.

I added cherry tomatoes because I had them, it was excellent for a light dinner.

So simple, delicious, hearty. I followed the advice given by other comments and added an extra can of tuna (I used oil packed for extra flavor, and poured that oil into the lentils.) My lentils were also finished cooking at 20 minutes. This is delicious warm, room temperature, cold. Makes great leftovers, too.

I loved this recipe, but I have a question about the serving sizes. How on earth does one can of tuna and one cup of lentils translate to 4 servings?

This is quite nice but could there have been a mention earlier in the recipe than in the last line, maybe in the ingredients or at the point where you're draining the lentils, that you need to reserve 2TBSP of the lentil broth? Just a thought. Otherwise, quite tasty (even without the lentil broth)

save the broth bc it comes in at the end.

I tried this while testing out high protein, healthy lunch options. It’s quite tasty and much more flavorful than I expected. I added an extra can of tuna for more protein and splashed in a bit more olive oil to account for that. As others have said, the lentils take 25 mins not 30.

Delicious! I’m going to try this with grilled tuna too.

Cooked the lentils in veggie broth in the instant pot for more flavor. I could see this recipe being very versatile and convenient to prepare ahead.

This recipe should specify the proper amount of tuna in weight given tuna comes standard in many different sizes of cans - and bottles and foil packets for that matter 5 oz? 12 oz? 7.5 oz?

Made with leftover cooked salmon, great high-protein lunch fare. Next time I will add some celery for crunch, but it's perfect as is

This is absolutely delicious and makes an easy lunch or light summer dinner. I added tomatoes and olives served over some arugula with a side of crusty bread.

I added a teaspoon of raw minced garlic to the dressing and added multicolored grated carrots to the salad. Delicious! Fresh! Vibrant colors!

Great recipe. I used French Puy lentils, which cook in 20 minutes. I forgot to add the garlic and salt to the pot, but just put all of the chopped garlic and the salt into the warm lentils; and used the tuna's olive oil in the salad. For my taste the tablespoon of sherry vinegar was too sharp; next time I would use part Pommery red wine vinegar and part sherry vinegar. I plated it on romaine and radicchio leaves and garnished with Roma tomato quarters and avocado, to serve two as lunch.

save the broth bc it comes in at the end.

This is quite nice but could there have been a mention earlier in the recipe than in the last line, maybe in the ingredients or at the point where you're draining the lentils, that you need to reserve 2TBSP of the lentil broth? Just a thought. Otherwise, quite tasty (even without the lentil broth)

Great! I substitued Greek yogurt for oil which gave it a creamy consistency, extra tang, added more protein and lowered fat content.

Also add chopped capers. Try with canned salmon

Made this a couple times- nice to have on hand for a healthy lunch option. Good as is, and nice with some diced celery as well for some crunch. I’ll eventually try it on spinach for a salad.

Add feta and sliced grape tomatoes, or diced red pepper

I am so glad I read the comments. I used Trader Joes whole green lentils, they were ready after 15 minutes. Mixed with TJ yellowfin solid light tuna in olive oil. Added capers and served over arugula. Delicious.