Tuna and Lentil Salad | Gluten Free Flavour Burst |

We got really excited about Tuna and Lentil Salad because it’s loaded with tons of healthy ingredients and gluten free. The dressing is really flavourful and makes it the perfect dish for a quick lunch. It also works well as a dish at a barbecue when you have non-meat eaters in attendance. You could literally eat this salad as a meal or serve it over a bed of greens or as a dip with crackers. Once you have made the basic salad made you can use it for lunches and snacks throughout the week.

Print Recipe

Tuna and Lentil Salad

(1 votes, average: 5.00 out of 5)

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By Marc Spendlove-Kruger – Serves: 4

Prep Time: 10 minutes – Cooking Time: 0 Minutes

This lentil and tuna salad combines canned lentils with canned tuna, fresh veggies and a turmeric dressing. It’s absolutely delicious and perfect for sharing at summer lunches and barbecues.

Ingredients

• 1 can of cooked lentils, sifted and rinsed
• 2 cans of Tuna in Olive Oil, drained
• 1/2 cup chopped red onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped cucumber
• 1/4 cup golden raisins
• 1/4 cup chopped corriander
• 1 avocado, chopped (Optional)

Adding Avocado to the Tuna and Lentil Salad just before serving really adds a great texture and of course, more taste.

If you like great summer salads, try our other recipes.

Quinoa Salad | A Mediterranean Delight |

Black Bean, Avocado, Corn Salad | Viva Mexico |

Chickpea Salad | Wholesome Mediterranean Magic |

Wine Matching

Hot Summers luncheon – well it has to be Sacchetto Prosecco. This is pure, unadulterated classic no-nonsense Prosecco. There’s a slice of pear, chunk of apple and spot of peach all working together in perfect fruity harmony, combined with small delicate bubbles and a wonderfully long, creamy finish. Available from Naked Wines