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Lentil and Tuna Salad

cooking.nytimes.com
  • 30 minutes
  • Serves 4

INGREDIENTS

1

bay leaf

1 cup

brown lentils

1 tbsp

chives

1 tsp

dijon mustard

1/4 cup

extra virgin olive oil

1/4 cup

flat-leaf parsley

2

garlic cloves

1 tbsp

lemon juice

1/2 medium

onion

1 tbsp

red wine vinegar

4 servings

salt

1 can

water-packed tuna