|From Photo Challenge|
We frequently have that last minute conversation of “What is for dinner tonight?”. We had that last night. We almost ended up walking to our local sushi place (I dream about their seaweed salad). Ultimately, I came up with the idea of a tuna salad.
I basically took a can of tuna, leftover lentils and added in whatever seemed appropriate from what we had in the refrigerator. What we got was a tasty and quick main dish that we served with (leftover) steamed yams with sprinkled cinnamon.
Here is a (hopefully) complete list of ingredients:
- 1 can white albacore tuna (or whatever tuna that has the lowest mercury levels)
- 1 cup (approximately) cooked leftover plain lentils
- 1 sliced roasted red pepper, organic from jar
- 1/2 cup black olives
- 1/2 key lime juice
- some feta cheese
I didn’t add salt because the feta and olives add salty flavor but you may want to add pepper and other herb seasoning. Also, I would have added tomatoes to the salad if we had any in the house.