Lentil Tuna Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm lentil salad combined with canned tuna, fresh vegetables, and a turmeric-spiced vinaigrette. Complex flavors from warm spices and bright citrus, excellent for summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 ½ cups black beluga lentils (sifted and rinsed)
- 3 cups water
- 1 pinch sea salt
- 2 Genova Albacore Tuna in Olive Oil in Easy-Open Can (drained)
- ½ cup chopped red onion
- ½ cup chopped red bell pepper
- ½ cup chopped cucumber
- ¼ cup golden raisins
- ¼ cup chopped cilantro
- 1 avocado (chopped)
- ¼ cup apple cider vinegar
- 1 Tablespoon maple syrup
- 1 Tablespoon dijon mustard
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- 1 teaspoon pepper
- ¼ teaspoon cayenne
- ¼ teaspoon cinnamon
- 1 dash nutmeg
- ⅓ cup olive oil
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 94mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 184mg
- Calcium
- 25mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 94MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.