Lentil & Tuna Tapenade
Servings: 2
prep time: 10 minutes
cook time: 2 hours 20 minutes
meal prep?
yes
You’ll need:
1/2 cup green or black lentils
1/3 cup green olives, pitted and chopped
1 package wild-caught tuna
4 garlic cloves
2 tbsp capers, drained
1 tsp dijon mustard
zest of 1 lemon
2 tbsp olive oil
salt and pepper, to taste
Combine lentils, garlic and 1 1/2 cups water in a medium pot over medium heat.
Bring to a boil, then reduce to a simmer and cook, covered, until lentils are tender, about 15 minutes.
Drain, reserving cooking liquid separately.
In the bowl of a food processor, blend together lentils, garlic, olives, and tuna until smooth, adding reserved cooking liquid 1 tablespoon at a time, if the mixture is too thick.
With an on-off motion blend capers, mustard, lemon zest, salt and pepper.
While the motor is running, slowly add olive oil.
Cover and refrigerate for at least 2 hours or up to overnight to allow the flavors to meld.
enjoy with Mary’s gone crackers or raw veggies.
