
The better the quality of olive oil you use with your Bio-Bud for this warm, Mediterranean-style salad, the better the flavour will be.
In large pot of boiling water, cook leeks, carrots and celery until tender, about 1 minute. With slotted spoon, transfer to bowl.
Add the pre-soaked (for 15 to 20 min) lentils to cooking liquid; cover, reduce heat and simmer until lentils are tender, about 25 minutes. Drain and add to bowl.
Add parsley, lemon juice, capers, oil, garlic, salt and pepper; toss to coat.
Break up tuna and add to salad, toss and serve.
Ingredients
Directions
In large pot of boiling water, cook leeks, carrots and celery until tender, about 1 minute. With slotted spoon, transfer to bowl.
Add the pre-soaked (for 15 to 20 min) lentils to cooking liquid; cover, reduce heat and simmer until lentils are tender, about 25 minutes. Drain and add to bowl.
Add parsley, lemon juice, capers, oil, garlic, salt and pepper; toss to coat.
Break up tuna and add to salad, toss and serve.