Tarragon Tuna Salad

Chewy plump grains and earthy lentils make this salad hearty, while crunchy apple and refreshing lemon keep it light.  This recipe can be found on our bags of Whole Grain Medley.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 3.4
You:
Rate this recipe!
Servings 6 - 12servings
Prep Time 15minutes
Cook Time 60 - 90minutes
Passive Time 45minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 3.4
You:
Rate this recipe!
Servings 6 - 12servings
Prep Time 15minutes
Cook Time 60 - 90minutes
Passive Time 45minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine 3 cups water and Bob’s Red Mill Whole Grain Medley in a medium pot. Cover and bring to a boil; reduce heat and simmer until grains are soft, 60 – 90 minutes. In a smaller pot, bring remaining 1 cup of water to a boil. Add Bob’s Red Mill Petite French Green Lentils, reduce heat and simmer until soft, about 20 – 30 minutes. Drain both grains and lentils very well and set aside to cool, about 45 minutes.
  2. Meanwhile, in a food processor or blender, combine the lemon juice, honey, lemon zest, garlic, mustard and salt and process until smooth. With the machine running, very slowly stream in the olive oil until a smooth emulsion forms, about 5 minutes. Set aside.
  3. When the grains and lentils have thoroughly cooled, combine together with the apple, celery, tuna, onion, walnuts, tarragon and dressing. Mix well.
Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *