Lentil, Lemon, And Tuna Salad

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 teaspoons grainy mustard, preferably french
• 2 teaspoons black olive tapenade (homemade or store-bought)
• 2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 3 cups cooked french green lentils, preferably still warm
• 1 small preserved lemon
• 2 scallions, and light green parts only, thinly sliced
• 1 (6 ounce) can chunk light tuna, packed in oil
• salt
• fresh ground pepper

Recipe

• 1 whisk together the mustard and tapenade in a small bowl.
• 2 add the vinegar and olive oil and whisk until the vinaigrette is well blended.
• 3 pour the dressing over the lentils and stir to blend.
• 4 if you want to use the whole lemon, finely chop it; if you are using just the rind, cut it away from the pulp, discard the pulp, and chop the rind into small bits (dorie uses the whole lemon).
• 5 stir the lemon and scallions into the salad.
• 6 drain the tuna and use a fork to flake it over the salad.
• 7 season very lightly with salt and generously with pepper, and toss.
• 8 taste, and if you think it needs it, stir in a little more olive oil.
• 9 can serve the salad now; bit it is better if you cover it and chill for a couple of hours, giving the flavors time to blend.
• 10 right before serving, taste again for seasonings and oil.