Lentil And Tuna Salad

• 2 garlic cloves, minced
• 1 cup lentils, washed and picked over (green or brown)
• 1 bay leaf
• 1/2 medium onion
• salt
• 1 can water-packed tuna, drained
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon chopped chives
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar or 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil

1. Place the lentils, half the garlic, the bay leaf and the onion in a medium-size saucepan or soup pot. Add 1 quart water. Bring to a boil, reduce the heat and add salt to taste (about 1 teaspoon). Cover and simmer 30 minutes until the lentils are just tender. Remove the onion and bay leaf, and discard. Drain the lentils through a strainer set over a bowl.
2. In a large bowl, combine the tuna, parsley, chives and drained lentils.
3. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper to taste. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Toss with the tuna and lentils, and serve.

garlic, bay leaf, onion, salt, water, flatleaf, chives, lemon juice, sherry vinegar, mustard, extra virgin olive oil

Taken from www.food.com/recipe/lentil-and-tuna-salad-442761 (may not work)