FOR THE VINAIGRETE:
2 Tbs Shallot, finely diced
1 1/2 Tbs White Wine Vinegar
1/2 Tbs Dijon Mustard
1/4 tsp Garlic, finely chopped
3 Tbs. Extra-Virgin Olive Oil (I use 2)
1/4 cup Parsley, fresh and roughly chopped
INGREDIENTS FOR THE SALAD:
AN Kosher salt
1/4 cup Brown or French Green Lentils
1 ea Bay Leaf, dried
1 clove Garlic, medium
1 small Carrot, peeled and halved
1 small Yellow onion, unpeeled and halved
1/4 cup Scallions, thinly sliced (white parts only)
1/2 cup Roasted or Grilled Red Peppers, peeled and cut into thick slices.
2-4 tsp. Lemon Juice, fresh
2 cans Tuna (5 oz packed in oil – I use water packed), drained
2 medium Ripe heirloom tomatoes
tt Kosher Salt
INSTRUCTIONS FOR THE VINAIGRETTE:
Mix the shallot, vinegar, mustard, garlic, and a scant 1/4 tsp salt in a small bowl. Let the mixture sit for 10 minutes to soften the shallot and garlic. Whisk in the olive oil and then stir in the parsley.
INSTRUCTIONS FOR THE SALAD:
In a 1-quart pan of well-salted water, bring the lentils, bay leaf, garlic, carrot and onion to a boil over medium-high heat. Lower the heat and simmer until the lentils are tender, about 30 minutes. Let the lentils cool completely in their liquid. Drain, discard the onion, carrot, bay leaf and garlic, and transfer into a medium bowl. Stir the scallions into the lentils and toss with 2 to 3 tsp. of the vinaigrette.
In a small bowl mix the roasted red peppers with 2 Tbs of the vinaigrette; add salt and lemon juice to taste. In another small bowl, toss the tuna gently with the remaining vinaigrette.
Slice the tomatoes and add a pinch of kosher salt for serving.
Hellum's Kitchen 