Lentil Strawberry Salad with Tuna

One of my favourite quick dinners: Lentil Strawberry Salad with Tuna

Amazing: healthy, quick and bursting with flavour, this is one of my favourite  go-to meals.

A beautiful combination of earthy lentils, sweet tangy strawberries  and peppery basil. A fabulously summery dish to celebrate those last warm days of the season.

This must also be one of the quickest recipes I know. Perfect for a hot day where you want to be playing outside instead of being stuck in a steaming kitchen. At the same time this dish is so original and fresh tasting I am sure you will be making this long after the summer has gone.


(recipe only slightly adapted from the blog ‘healthy delicious‘)
Serves 2

2 cans of lentils (or you could of course cook180g (1cup) lentils du Puy)
1/2 re onion
about 8 large strawberries
2 tbsp olive oil
1 tbsp balsamic vinegar
black pepper
a handful of basil leaves
2 tuna steaks



  1. Allow the tuna to come to room temperature.
  2. If you are using canned lentils: rinse the lentils and allow to drain.
    If you are using dried lentils: Bring the lentils and 375ml (1 1/2 cups) water to the boil. Simmer on a low heat for 15-20 minutes until tender.
  3. Whisk oil, balsamic and seasoning together.
  4. Finely chop the red onion.
  5. Mix the dressing and onion with the (warm) lentils (and allow to cool).
  6. Cut the strawberries into large pieces.
  7. Cut the basil into thin little strands.
  8. Heat a frying pan and fry the tuna on a medium high heat. About 2-3 minutes per side. You are looking for a golden crust and a juicy raw center.
  9. Fold the strawberries and basil under the lentils and adjust the seasoning to taste.
  10. Serve the tuna with the strawberry salad on the side.

Serve with
Something green: cooked green beans or just a handful of rapunzel salad (DE: Feldsalat NL: veldsla)

Tips & Variations
This salad would also work well with a chicken breast or a steak.


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