- 1 carrot, peeled
- 1 rib celery
- 1/2 white onion, peeled
- 1 1/2 cups French Puy lentils or lenticchie di Castelluccio
- 6 whole black peppercorns
- 2 teaspoons red wine vinegar
- 1 (15-ounce) can diced tomatoes coarse sea salt or kosher salt
- 1 (200-gram) can tuna, preferably Rio Mare or other Italian tuna packed in olive oil; don’t drain
- leaves from 4 sprigs fresh thyme
- 1/8 teaspoon cayenne pepper
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar sprigs of fresh thyme
- Maldon or other flaky salt
- Fill a medium pot halfway with cold water.
- Add carrot, celery, onion, lentils, peppercorns, and red wine vinegar.
- Bring to a boil.
- Place the tomatoes into a strainer to drain; discard liquid.
- Set aside.
- Check the lentils after about 20 minutes, although they may need closer to 30 minutes.
- Not all lentils cook in the same amount of time, so you will need to taste one.
- They should be slightly al dente, not mushy and falling apart but not hard.
- When the lentils are almost done, add 1 teaspoon coarse salt.
- Drain the lentils, rinsing in cold water to stop the cooking.
- Pick out and discard the carrot, celery, and onion.
- Place lentils into a large bowl.
- Add drained tomatoes and tuna with its oil.
- Add the thyme, cayenne, olive oil, and vinegar.
- Season to taste with more coarse salt, at least ½ teaspoon.
- Drizzle with additional olive oil; garnish with a sprig of fresh thyme and a small pinch of Maldon salt.
- Serving Size: 6