Mediterranean Lentil and Tuna Salad Nicoise

This version of Mediterranean Lentil and Tuna Salad Nicoise is ready in under 30 minutes, easy to prep and perfect for eating slowly, while sitting on the deck of your boat with a nice glass of white wine. You will feel like you are in the Mediterranean, wherever you may be. Just relax, nibble and enjoy.

If you wanted to do this the longer way for some extra homemade flavour, you can cook and season your own lentils and roast your own peppers. However, for a simpler version, I have used both prepared lentils and peppers to cut down on the time in your galley. You will need to cook the eggs, asparagus and potatoes but this can all be done in the same pot in under 30 minutes. Eggs first, remove and add potatoes, then just in the last few minutes, you will add your asparagus (or fresh green beans).

Try to use tuna packed in oil. Since you are not adding anything extra to the tuna, the oil adds the right amount of flavour and moisture.

If you are a big lover of anchovies, you can easily add some whole anchovies to this plate, but for this recipe, I have added anchovy paste to the dressing for a more subtle flavour, which my husband and I enjoy.

Once all of your ingredients are prepared and/or opened, just assemble on a platter or large plate and serve with the dressing. Each of the diners should have their own small plate and fork and can just nibble and eat to their heart’s content.

Mediterranean Tuna and Lentil Salad Nicoise

Recipe by KatherineCourse: SaladsCuisine: MediterraneanDifficulty: Easy
Servings

2

servings
Cooking time

30

minutes

This version of Salad Nicoise is ready in under 30 minutes, easy to prepare and perfect for sharing.

Ingredients

  • 1 can of lentils

  • Salt and pepper

  • 1 pound tiny new potatoes

  • 1/2 bunch of asparagus (or a handful of green beans)

  • 1 cup cherry tomatoes, halved

  • ½ small red onion, thinly sliced

  • 1 jar of roasted red peppers, peppers thinly sliced

  • 8 ounces good-quality canned tuna in oil, drained, left in large chunks

  • 2 eggs

  • 1 tablespoon chopped parsley

  • 1/2 cup good-quality black olives, such as Kalamata

  • 2 ounces feta, crumbled

  • Vinaigrette:
  • 1/2 tsp of dijon mustard

  • 1/2 tsp anchovy paste (optional)

  • 1 1/2 tablespoons red-wine vinegar

  • 1 garlic clove, minced

  • Salt and pepper

  • 1/3 cup extra-virgin olive oil

  • 1/2 tsp dried oregano

Directions

  • Using a medium pot, bring water to a boil and add eggs, cooking for 9 minutes. Remove eggs with a slotted spoon and leave water. Put eggs into ice water to cool, then peel, and chop in quarters.
  • Put the potatoes in the same saucepan, cover with water and add a heaping teaspoon of salt. Bring to a boil again, then reduce heat to brisk simmer. Cook about 15 minutes, until cooked through when probed with a paring knife. 5 minutes before potatoes are done, add asparagus and cook for 3-5 minutes, until tender. Drain and set aside. Cut potatoes in halves or quarters.
  • While potatoes cook, in a small bowl, stir together mustard, anchovy paste, vinegar and garlic. Season with a pinch of salt and pepper. Whisk in the oil. Taste and adjust salt and pepper.
  • Put the cherry tomatoes, roasted pepper strips and onion slices into a bowl. Add half the vinaigrette (well whisked). Toss to coat.
  • Rinse lentils and stir with remaining vinaigrette and put on a serving plate.
  • Top lentils with tomato-onion-pepper mixture. Arrange tuna and eggs on top. Arrange halved or quartered potatoes around the perimeter. Garnish with olives and feta. Sprinkle with parsley and oregano.

 

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