I'm very behind on everything in my life - and really want to use what free time I have this weekend to catch up on reading everyone else's posts - so this will be a short one. I've always really like tuna salad - all kinds of it. Rachel Ray has a great "everything but the kitchen sink" version with olives, sundried tomatoes, artichokes, herbs, lemon juice, olive oil, etc., but I also like the simple version with mayonnaise (and relish), and my mom makes a great pasta salad with tuna. I don't make it that often, though, because I can't keep straight the latest information about mercury and whether the potential health benefits outweigh the risks. When I do buy canned tuna I usually go for the one packed in olive oil and labeled as low mercury, and just really enjoy it.
This salad was very easy to put together. I made it the night before while I had a million other things going on (making oasis naan, strawberry cake, vegetable pot au feu, roasted rhubarb, etc.), so I really appreciated that it took about 5 minutes of time, and is about impossible to mess up. I made the lentils following Dorie's instructions to boil, strain, and boil again, but I couldn't tell a difference at all from my usual method of just bringing them to a boil and simmering. Did anyone else notice a difference? I think I'll just skip this step next time. I couldn't bear to buy - or make - tapenade for just two teaspoons, so I just finely chopped some oil cured blacked olives and added those along with the rest of the ingredients. I made my own preserved lemons when I accidentally bought way too many meyer lemons this winter, so it was great to have another place to use them. I served the salad with some green salad - still using up lettuce from the garden - topped with dressing made with milk and the lyonnaise cheese from last week. All in all, it was a good, quick weeknight dinner. Definitely something I'd make again when I needed some quick and easy protein for a meal.
Paul's rhubarb plant was finely ready to pick this weekend, so I made some of Dorie's roasted rhubarb. I love roasted rhubarb - I make it often - but I really liked Dorie's recommended addition of orange zest. It was excellent. So good that I forgot to take the picture until most of it was gone and the rest was packed up to eat on top of yogurt for breakfast!