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Lentil Salad with TRATA Smoked Tuna, by Eleni Psyhouli
    Ingredients
  • 2 cans of TRATA smoked tuna
  • 200 gr of (preferably) thick lentils
  • 1 bay leaf
  • The peel from 1 orange
  • 2 red peppers
  • 2 yellow peppers
  • 10 cherry tomatoes cut in half
  • 2 fresh green onions, finely chopped (with the green part)
  • ½ bunch of parsley, finely chopped
  • 2-3 branches of dill weed, finely chopped
  • 1 teaspoon of mild paprika
  • Salt
  • Pepper
PREPARATION
Preparation Time:20 minutes

Boil the lentils in plenty of salted water together with the bay leaf and the orange peel. Be careful to let them become soft without becoming mushy. Drain them, remove the bay leaf and the orange peel. Drain the smoked tuna of excess oil. Spread a baking sheet in a baking dish, place the whole peppers, sprinkle with salt and bake for half an hour at 200 degrees. When lukewarm, peel them, remove the seeds, and cut into large pieces. Put the lentils, the peppers, the tuna, the cherry tomatoes, the green onions, the dill weed, the parsley, and the paprika into a salad bowl. Mix all the ingredients for the dressing in a small bowl and pour onto the lentils. Mix carefully in order not to break up the tuna into too many pieces. Tip: In the summer, replace the dill weed with fresh basil.

Recommended products
for the recipe
Lentil Salad with TRATA Smoked Tuna, by Eleni Psyhouli
  • 2 cans of TRATA smoked tuna
  • 200 gr of (preferably) thick lentils
  • 1 bay leaf
  • The peel from 1 orange
  • 2 red peppers
  • 2 yellow peppers
  • 10 cherry tomatoes cut in half
  • 2 fresh green onions, finely chopped (with the green part)
  • ½ bunch of parsley, finely chopped
  • 2-3 branches of dill weed, finely chopped
  • 1 teaspoon of mild paprika
  • Salt
  • Pepper

Boil the lentils in plenty of salted water together with the bay leaf and the orange peel. Be careful to let them become soft without becoming mushy. Drain them, remove the bay leaf and the orange peel. Drain the smoked tuna of excess oil. Spread a baking sheet in a baking dish, place the whole peppers, sprinkle with salt and bake for half an hour at 200 degrees. When lukewarm, peel them, remove the seeds, and cut into large pieces. Put the lentils, the peppers, the tuna, the cherry tomatoes, the green onions, the dill weed, the parsley, and the paprika into a salad bowl. Mix all the ingredients for the dressing in a small bowl and pour onto the lentils. Mix carefully in order not to break up the tuna into too many pieces.
Tip: In the summer, replace the dill weed with fresh basil.

Preparation Time 20 minutes
Recommended products
for the recipe