Friday, June 1, 2012

FFWD Lentil, Lemon, and Tuna Salad


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!

6 comments:

  1. Jora, you sure sound like you were extremly busy cooking and baking all these dishes and a cake. It is nice that you could use your own rhubarb and your homemade preserved lemons!

    Have a wonderful weekend - hopefully a bit less stressful than the last few days

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  2. I'll admit that when I made my lentils, all I did was use chicken broth for simmering. I didn't even bother with any of the veggies. They still tasted the same to me.

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    1. i didn't even bother with chicken broth! and i agree, i couldn't tell a difference in taste

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  3. I tend to try and bunch up recipes to make all at once as well. It's crazy at the time, but I feel like it frees me up for other stuff :-)
    Looks great.

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  4. If I can keep two recipes going at the same time, Jora, I think it's a very big deal. So you are a multitasking genius as far as I am concerned. Did you actually throw in the French Strawberry Cake with everything else? Wow. It seemed almost everyone likes this Lentil salad. Everything in this salad is so healthy and nutritious. And, good for you for having preserved lemons on hand. I improvised with lemon zest and capers.

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    1. I did throw in the French Strawberry Cake! We ate it pretty late at night, but it was so good...

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