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Lentil, Tuna & Veggie Salad with Pecans

  • Prep Time
    20 mins
  • Serving
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When you want to make something quick and healthy for lunch but do not feel like cooking, than this will come in handy! Perfect also to take with you to work if you prepare it the day before and eat it chilled.  For this recipe another shortcut is to use canned lentils.


Dressing Ingredients

Salad Ingredients


    Step 1

    Start by preparing the dressing. Whisk together the olive oil, lemon juice, mustard, garlic, ground cumin, ground coriander and chilli if using. Set aside.

    Step 2

    Dice the red capsicum, cucumber, onion and tomatoes finely. Place the lentils in a bowl and add the vegetables, season with salt and freshly ground pepper and combine well. Throw in the chopped fresh coriander and the chopped pecans and again combine.

    Step 3

    Flake the tuna and stir into the lentils gently. Pour the dressing and stir it in. If you are going to serve this in a mold, reserve some of the dressing to drizzle over or around the lentils. Place the mold ring on a plate and pour in the lentils compacting them gently using a spatula and then lift the mold ring gently. If you prefer serving in a salad dish, just add all of the dressing to the lentils.

    Step 4

    Garnish with thinly sliced onions and sprigs of fresh coriander.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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