Make the vinaigrette: Mix the shallot, vinegar, mustard, garlic, and a scant 1/4 tsp. salt in a small bowl. Let the mixture sit for 10 minutes to soften the shallot and garlic. Whisk in the olive oil and then stir in parsley.
Make the salad: In a 1-quart pan of well-salted water, bring the lentils, bay leaf, garlic, carrot, and onion to a boil over medium-high heat. Lower the heat and simmer until the lentils are tender, about 30 minutes. Let the lentils cool completely in their liquid. Drain, discard the onion, carrot, bay leaf and garlic, and transfer to a medium bowl. Stir the scallions into the lentils and toss with 2 to 3 tsp. of the vinaigrette.
In a small bowl, mix the roasted peppers with 2 Tbs. of the vinaigrette; add salt and lemon juice to taste. In another small bowl, toss the tuna gently with the remaining vinaigrette.
For each serving, pack half of the lentils, peppers, and tuna in a segmented lunch box or separate containers; refrigerate. Bring along a tomato, a small container of kosher salt, and a little jar of olive oil.
Put it together
Slice the tomato into thick wedges and arrange on your plate with the lentils, peppers, and tuna. Sprinkle everything with salt and drizzle with olive oil.
Try swapping a salted hardcooked egg for the tuna, or slices of boiled potato or cooked bulgur for the lentils. Instead of roasted peppers, use roasted zucchini or eggplant. If you don’t have a tomato, substitute a cucumber or sugar snap peas.
This salad goes wonderfully with Homemade Grilled Flatbreads for a hearty, quick meal.
nutrition information (per serving):
Photo: Scott Phillips