Tuna and Lentil Salad {Menu Plan Monday}

This hardly constitutes a recipe since it is mostly dump and stir but I must share it here because I love it so much.  The tangy vinegar mixed with spicy onions and creamy lentils makes my perfect in-a-rush lunch.  I usually just eat it right out of the bowl but it is also nice on a bed of red leaf lettuce.  It is also perfect for meatless Friday meals during the Lenten season just double the amounts.

One can lentils, rinsed and drained
1 can tuna, packed in olive oil, undrained
1/4 onion, diced I prefer red onion)
1/4 cup red wine vinegar
kosher salt

In a medium mixing bowl, stir all ingredients together. 
I usually add more vinegar as it is quickly soaked up by the lentils.
Serve over lettuce, on crackers or simply eat out of the bowl!

The March 2012 issue of Martha Stewart's Everyday Food magazine, entitled The Budget Issue, was really inspiring me over the weekend so I plan to make several new recipes from there.

MONDAY~ Cauliflower and Cheddar Soup (p. 21) with big greek salads
TUESDAY~  Spaghetti and meatballs
WEDNESDAY~ Leftovers
THURSDAY~ Hot Dogs and raw veggies with ranch dip
FRIDAY~ Cuban Black Beans (p. 42) and rice
SATURDAY~ Black Bean and Cheese Quesadillas (p.44) with chips and salsa
SUNDAY~ Must-Go (as in everything left in the fridge must go!)

Sharing here


  1. Sounds yummy! I love the idea of an everything must go day!

  2. Looks fantastic, easy recipes are always great for a lazy day and if they're tasty like this one, even better!!!


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