Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, tuna fish, lentils and peach salad. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Tuna Fish, Lentils and Peach Salad is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Tuna Fish, Lentils and Peach Salad is something which I have loved my whole life.
Tuna Fish, Lentils and Peach Salad Bálint Séra. In a large bowl, combine the tuna, parsley, chives and drained lentils. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper to taste.
To begin with this particular recipe, we have to prepare a few components. You can cook tuna fish, lentils and peach salad using 12 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Tuna Fish, Lentils and Peach Salad:
- Get 6 tablespoon (canned) lentils
- Make ready 1 tablespoon roasted kumin
- Prepare 1 tablespoon roasted linseeds
- Prepare 1 apricot
- Make ready 2 tablespoon dried peach
- Take 2 tablespoon green olives
- Prepare 2 tablespoon brined jalapeno
- Prepare 1/3 cup green salad mix
- Prepare 2 tablespoon cashew
- Make ready 3 tablespoon toast
- Prepare 2 tablespoon fried onion
- Take 2 can tuna fish
It can be made in advance, is healthy, and travels well. It is a perfect addition to a shalosh seudos table or a great summer Shabbos. A bit of parsley, a smidgen of garlic powder, a splash of lemon juice, and of course, tuna, celery, onion, and mayonnaise. This is a great tuna salad that works for a sandwich, stuffed into a plump tomato, or spooned onto fresh salad greens.
Instructions to make Tuna Fish, Lentils and Peach Salad:
- Roast the seeds and the cumins for some minutes.
- Chop the vegetables
- Mix and enjoy
Chop up the onion and pickles, add all other ingredients, mix and serve. Keeps very well for several days in the refrigerator, covered. At first I was like, that is A LOT of celery, but I went with it. Such a good call - the crunch really is delightful and I can taste the celery (in a good way). The flavors are more subtle/sophisticated than your typical tuna salad, which I never got the hang of making anyway.
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