Calabrian Chili Tuna and Lentil Salads

Ingredients

• 5 oz. can Genova Calabrian Chili Yellowfin Tuna
• 1/2 cup uncooked lentils (French, green or orange)
• 2 cups arugula
• 1 small cucumber, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup sliced red onion
• 1/2 cup chopped fresh mint
• 2 Tablespoons of balsamic vinegar
• Salt, to taste
• Lemon wedges, for serving

Directions

1. Cook lentils to package instructions. Drain and set aside.
2. In large bowl lay arugula, cooked lentils, cucumber, tomatoes, feta, red onion and fresh mint on top.
3. Drizzle all the tuna oil on top of the salad. Then top the salad with the chunks of tuna.
4. Add the balsamic vinegar over the salad and gently toss before serving.
5. Season with salt and serve with lemon wedges.