|Lentil Tuna Salad with Ciabatta Rolls and Olive Tapenade|
I really need to read through Dorie's recipes more thoroughly beforehand... this little tuna salad required making three dishes.
It would have been a great use of leftovers if I had on hand the French Lentils and the Black Olive Tapenade. I whipped these up without much difficulty... and I really liked their individual tastes.
When I returned to the Lentil Lemon & Tuna Salad recipe I was hesitate to mix everything together. So, instead I made a small batch of the tuna salad and served the lentils and the tapenade with Ciabatta rolls and European butter. Last minute I sautéed up some spicy sausage just in case the kids didn't go for the tuna as dinner.
I was worrying about the kids not liking the tuna when in fact it was me who was not crazy about it. I even used Tonno tuna instead of chunk light tuna, but the dish just left me flat.
I have a really great lentil salad recipe in which you roast beets and fry goat cheese - now that is an exciting lentil salad. It has sweetness, creaminess, and savory lentils.(I'll post it soon.)
This salad did have the brightness of lemons. I used juice and zest not preserved lemons. The lentil dish mixed with the tapenade just didn't work for me. I felt that the saltiness of the tapenades cancelled out the interesting note of cognac in the lentils.
As part of a meal it was tasty, and it is probably very nice for lunch on a hot afternoon - most especially it is a terrific use of left over French Lentils and Black Olive Tapenade, but it is these individual recipes that are really the more interesting dishes.