Lentil and Tuna Salad

Lentils and tuna are a wonderful combination. This mixture also makes a great stuffing for tomatoes.

2 garlic cloves, minced
1 cup green or brown lentils, washed and picked over
1 bay leaf
1/2 medium onion
Salt to taste
1 can water-packed tuna, drained
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil

1. Place the lentils, half the garlic, the bay leaf and the onion in a medium-size saucepan or soup pot. Add 1 quart water. Bring to a boil, reduce the heat and add salt to taste (about 1 teaspoon). Cover and simmer 30 minutes until the lentils are just tender. Remove the onion and bay leaf, and discard. Drain the lentils through a strainer set over a bowl.

2. In a large bowl, combine the tuna, parsley, chives and drained lentils.

3. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper to taste. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Toss with the tuna and lentils, and serve.

Yield: Serves four.

Advance preparation: This will keep for four or five days in the refrigerator.

Nutritional information per serving: 327 calories; 16 grams fat; 2 grams saturated fat; 15 milligrams cholesterol; 30 grams carbohydrates; 8 grams dietary fiber; 167 milligrams sodium; 19 grams protein

From NYTimes