Tuna Lentil Salad

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  0.5 cup Lentils, Dry
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  2 tbsp Mayonnaise, Regular
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  1 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 tbsp Orange Zest
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  2 tbsp Lemon Juice, Fresh
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  0.5 tsp ½ teaspoon kosher salt
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  0.3 tsp ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  1 tbsp Dill, Fresh
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  6 oz Canned Tuna
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  0.3 cup Yellow Onion
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  0.3 cup Capers, Canned, Drained
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  0.3 cup Basil, Fresh
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  0.3 cup Parsley, Fresh
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  Endive
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  Seeded Crackers, For Serving (Optional)

Instructions

1. 1Fill a medium pot with water and bring to a boil over high heat. Add the lentils and cook 25–30 minutes over medium-high heat until tender and easily crushed between your fingers. Drain in a colander and set aside to cool for 5 minutes.
2. 2While the lentils cook, dice the onion into small pieces. Roughly chop the fresh dill, basil, and parsley, keeping them separate.
3. 3In a small bowl, whisk together the mayonnaise, Dijon mustard, orange zest, lemon juice, the dill, salt, and pepper until combined.
4. 4In a medium bowl, combine the cooled lentils, drained tuna, diced onion, capers, basil, and parsley. Pour the dressing over and toss gently until all ingredients are evenly coated.
5. 5Divide the salad evenly into 2 airtight containers while still warm. Refrigerate immediately.
6. 6When ready to serve, top with fresh endive leaves for scooping or serve with seeded crackers on the side. Store refrigerated for up to 3 days.