Each week, I hope to share recipes, craft projects and design ideas, while peppering-in adorable photos of things made for cats. Occasionally, I know that my own cats will make appearances, as this is unavoidable. My cats are off-the-charts cute.
Here's to hoping I can stick with this New Year's inspiration throughout 2013, and that it brings me (and whomever else is reading along) a spark of eagerness to create something incredible day after day!
Day 1: Create a delicious dish from a cookbook, with three rules. 1. Must be a recipe that I have never prepared before. 2. Must be healthy and easy to pack for lunch. 3. Don't be afraid to go off the recipe, a little!
Find the book here, unfortunately, at a not-so-bargain price: http://www.amazon.com/Salad-Stevan-Leblanc-Beverly-Gunter/dp/B006777R4W/ref=sr_1_9?s=books&ie=UTF8&qid=1357103879&sr=1-9&keywords=Salads+Parragon+Inc
Lentil and Tuna Salad
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| {three views of lentil and tuna salad. 1.1.13} |
+ 2 ripe Roma tomatoes
+ 1 small red onion
+ 2 tbsp. chopped, fresh cilantro leaves.
+ 1 6 1/2 oz can of tuna, drained.
+ 14 oz can red lentils, drained
+ salt and pepper to taste
Dressing:
+ 3 tbsp. virgin olive oil
+ 1 tbsp. fresh lemon juice
+ 1 tbsp. whole-grain mustard
+ 1-2 garlic cloves, crushed
+ 1/2 tsp. cumin
+ 1/2 tsp. coriander, optional.
Directions:
1. Remove seeds of tomatoes and dice small.
2. Finely chop the red onion (don't be afraid to take breaks for tears...)
3. Drain can of lentils and rinse through strainer.
4. Mix together the chopped tomatoes and onion, drained lentils and drained tuna. Use a fork to break-up tuna chunks.
5. Whisk together dressing ingredients; oil, lemon juice, mustard, garlic and cumin.
6. Add the finely chopped cilantro (leaves only),
6. Pour the dressing over the salad and serve immediately. Or, mix everything together sans dressing and keep separate until ready to serve. Add salt and pepper to taste.
*This mixtures should keep for 24 hours+ before the tomatoes begin to get mushy.
1. Remove seeds of tomatoes and dice small.
2. Finely chop the red onion (don't be afraid to take breaks for tears...)
3. Drain can of lentils and rinse through strainer.
4. Mix together the chopped tomatoes and onion, drained lentils and drained tuna. Use a fork to break-up tuna chunks.
5. Whisk together dressing ingredients; oil, lemon juice, mustard, garlic and cumin.
6. Add the finely chopped cilantro (leaves only),
6. Pour the dressing over the salad and serve immediately. Or, mix everything together sans dressing and keep separate until ready to serve. Add salt and pepper to taste.
*This mixtures should keep for 24 hours+ before the tomatoes begin to get mushy.
Notes/variations:
+ I prefer solid white albacore, so that is what I used. The recipe is not clear on which type of tuna is preferred. I wouldn't recommend tuna canned in oil, since the dressing is comprised of olive oil. I also used 1 1/2 cans of tuna; which yielded six, 1 cup servings.
+ Yes, you can make your own lentils, but be sure to cook them long enough that they aren't dry. I also suggest cooking them in a low-sodium vegetable or chicken stock. I found canned lentils at Stanley's in Chicago, 60622. The cans are located near the pasta sauces and other canned veggies, and a bargain for only 98 cents per can!
+ If you do not have whole mustard seed, use a spicy brown or dijon mustard as a substitute. I used a dijon that had horseradish and it was a lovely substitution.
+ Veggie/Vegan folks could substitute smashed chickpeas or finely diced firm tofu for tuna.
+ I made the recipe without coriander and didn't miss it very much. I added a bit of cayenne pepper to spice up the dressing a bit, too and that was really nice.
Total cost to make this dish: Only $6!
*Of course, the cost depends on whether or not you have spices and virgin olive oil in your pantry.
Amber's recipe rating (from 1-10). Taste: 8 Ease: 8 Likeliness of making it again: 10
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