Have you ever combined lentils with tuna? We actually haven't until now, but we are so delighted with our new discovery that we can already tell it will be a regular lunch this autumn. By the way, this is also one of those salads that tastes almost even better the next day, once the flavors have had time to develop!
A sophisticated and quick idea for a party buffet, brunch, lunch, or on the go …
Ingredients:
- Green lentils from Le Puy (lentilles vertes du Puy)
- Tomatoes
- Bay leaves
- Tuna salad with vegetable tian and Xeres vinegar by La Belle-Iloise
- Red Banyuls vinegar by La Guinelle
- Olive oil, e.g. by Alziari
- Piment d’Espelette
- Fleur de sel
Bring water to a boil and cook the lentils with two bay leaves until they reach the desired texture, then briefly rinse with cold water.
Finely chop the tomatoes and add them to the briefly rinsed lentils. Add a splash of olive oil and a little vinegar.
Fold in the entire contents of the tuna salad and mix well.
Season with fleur de sel and piment d’Espelette and serve lukewarm.
