45 minutes
A healthful and flavorful salad combining spiced black lentils, oil-packed tuna, radishes, purple potatoes, and eggs, dressed with fresh lemon juice and herbs.
Large Eggs, boiled
each
Green Beans, trimmed and blanched
0 oz
Purple Potatoes, steamed
0 oz
Lemon Juice, squeezed
tablespoons
Spiced Lentils, cooked
cups
Oil-packed Tuna, drained
0 oz
Radishes, sliced
0 oz
Fresh Herbs, chopped
handful
1. Boil and Cool Eggs
Place two large eggs in a small pot and cover them with cold water. Bring the water to a boil and let the eggs cook for six minutes. Transfer the eggs to a bowl filled with ice water to cool.
2. Blanch Green Beans
Bring a medium pot of salted water to a boil and blanch a quarter pound of trimmed green beans for four minutes, then drain.
3. Steam Purple Potatoes
Steam a quarter pound of small purple potatoes in a steamer basket set over simmering water for 10 to 15 minutes until tender.
4. Season Potatoes and Green Beans
Combine the steamed potatoes and blanched green beans in a bowl. Drizzle with a tablespoon of fresh lemon juice, tossing gently to coat.
5. Assemble the Salad
In a large bowl, gently combine the seasoned potatoes and green beans with the spiced lentils, oil-packed tuna, sliced radishes, and a generous handful of fresh herbs. Quarter the cooled eggs and add them to the salad with another squeeze of fresh lemon juice.
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