French Lentil Salad with Tuna Steak

I must say, as much as I love Fall and Winter with their hearty meals and root vegetables, when it is 100+ outside, mashed potatoes just don't do it for me.

That's why I when I get to experiment with them, I really do love Summer meals with fresh vegetables, light dressings, and grilled meats. That's why when I finally got to experiment with green lentils, I chose this light green lentil salad with tuna steak.

I was really happy with the results of my little experiment, adapted from Whole Living.com. You can choose to eat these lentils warm or cold. They honestly taste good either way. I wouldn't suggest piping hot though, as this is most flavorful when slightly warm.

But don't worry! This makes great leftovers for the next day's lunch as the salad lasts up to three days when refrigerated.

And of course, I love how healthy, easy, and satisfying this dish is as a whole meal. This is a great Summer meal that is full of protein and low-fat deliciousness. If you can, try grilling the tuna steak, gently in foil on the grill for the best flavors of summer.

This is also one of the most easy recipes to make vegetarian or vegan: simply omit the tuna steak and substitute water or vegetable broth for the chicken stock.

French Lentil Salad with Tuna Steak

(Adapted from Whole Living)

2-3 meal portions

 Ingredients:

1 cup green lentils (or any type except red which turn to mush)

2 cups chicken broth 

1 carrot diced

1 shallot diced

3 stalks of celery diced

2-3 garlic cloves, minced

1 tbsp. olive oil

Dressing:

2 tablespoons herb de Provence oil

1 teaspoon Dijon mustard

1 teaspoon honey or agave nectar

5 leaves sage, chopped

Red pepper flakes to taste

1 tsp lemon zest

Juice half lemon

Pepper

Salt to taste

Optional:

6 kalamata olives, halved

1/4 cup red cabbage shredded

1/2 cup toasted almonds

Fresh basil or mint on top

Note: If you don't have herb de provence oil, try another infused olive oil such as garlic or truffle. If you don't have herb de provence oil, I recommend buying a bottle immediately!

Directions:

Heat the 1 tbsp. of olive oil over medium heat in a medium pot or saucepan. Add onion, garlic, carrot, and celery, and sauté, stirring occasionally for 5-6 minutes, until tender and lightly browned.

Add lentils and cover mixture with with 2 inches of chicken broth (water or vegetable broth.)

This  is a difficult measurement to eye-ball, so after 20 minutes, if lentils are still crunchy, simply add ½ cup of broth or water at a time until tender.

Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes.
Meanwhile, combine all dressing ingredients, and whisk together. Set aside. 

Drain lentils if necessary, reserving liquid. Let mixture cool to preference.

In same saucepan, gently combine lentils and dressing, trying not to crush the cooked lentils. 

Mix in optional ingredients and herbs into the lentil mixture. Top with tuna steak.

Tuna steak:

1/4 lb. tuna steak for each serving 

2 leaves sage, torn 

Drizzle herb de Provence oil

1 tsp. salt

Generous sprinkling of ground black pepper

Sprinkle garlic powder

Directions: 

Dress tuna steak with sage, oil, salt and pepper then place in prepared, foil lined baking dish.

Bake in oven at 350 until no longer pink but sill tender. Check around 15-20 minutes, and then continue to bake, adjusting heat if necessary. Tuna steak is much heartier than other fish and should be cooked more like beef or chicken. Just don't over cook!

Shredd tuna with a fork into large pieces and use to top the lentil salad.

Eat and be merry.

Love,

The College Cuisiner

Have you experimented with lentils? What's your favorite lentil recipe?