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This healthy tuna lentil salad is one of my go-to lunches when I want something high in protein and high in fibre, and that also happens to be around 500 calories. Plus, it’s delicious and you can swap out vegetables depending on what you have available.
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Drain and combine the tuna with the tartare sauce ingredients (mayo, yoghurt, chopped pickles, lemon juice and mix).
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Prepare the remaining salad ingredients and add to a large bowl in layers. Drizzle with olive oil and Balsamic vinegar and season with salt and pepper, to taste.
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Top the salad with a creamy tuna mixture. Add a few extra chopped green onions and black pepper on top. Enjoy!
Storing the salad: The salad will keep for 24 hours in the fridge. However, I prefer to store it the salad part and the tuna mixture separately and I add the olive oil and Balsamic just before serving. If you want to take this salad to work, it should be okay for 1/2 day pre-mixed, or you can bring the salad dressing in a small container to add later.
Calories: 515kcal | Carbohydrates: 46g | Protein: 32g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 649mg | Potassium: 1245mg | Fiber: 16g | Sugar: 13g | Vitamin A: 2561IU | Vitamin C: 83mg | Calcium: 133mg | Iron: 8mg