Warm Tuna, Lentil, and Kale Salad

Adapted from The Food Lover’s Cleanse


2 T garlic oil, divided

1 bell pepper, diced

1 can of tuna or salmon, drained (see Monterrey Bay Aquarium Seafood Watch for recommendations)

1 can lentils or chickpeas, drained and rinsed

4 cups kale, stems removed, chopped into thin strips 

1/4 cup dill or parsley (optional)

2 T lemon juice (or more to taste)


Heat 1 T garlic oil over medium in a large pan.  Add peppers and cook until softened, 2-3 minutes.  Add tuna and break into chunks, cook for 2 minutes more.  Add kale and cook until softened, 3-4 minutes.  Gently stir in herbs and lentils or chickpeas until warmed through.  Remove from heat, stir in 1 T garlic oil, and season with lemon juice and salt and pepper.  Serve warm or at room temperature.

Serves 4 - be sure to keep lentil/chickpea serving to 1/2 cup or less

Photo by Gaelle Marcel on Unsplash