Lemony Lentil Salad with Tuna over Sweet Potato Wedges

A few years ago I set a goal to consistently eat seafood at least twice a week. And while I usually can’t boast about following through on things (full honesty here!), this seafood goal is one that I still stick to today! Read on for my tips for enjoying seafood to find out just how I’ve been able to maintain this goal.

I. Love. Seafood.

To me, seafood is incredibly delicious and so so simple to cook! I’ll take seafood any way — canned, fried, or raw, just to name a few.

Tips for enjoying seafood:

  • Pick up a couple different varieties of frozen fish to have on hand for a quick weeknight protein. Frozen seafood can be a sustainable and budget-friendly option perfect for households of any size.
  • Plan seafood right into your weekly meals! Seafood can also totally be meal prepped on the weekends.
  • Keep the pantry stocked with different canned, tinned, or pouch options. These are great for packing in lunches!
  • Challenge yourself every few weeks to try a different variety of seafood. Variety is important for getting a wide range of nutrients in your diet while also practicing sustainable seafood eating habits. 
  • Order seafood when you go out to eat! Many restaurants have fresh, sustainable seafood offerings!

If you have other tips, share below! Still got questions about buying or cooking seafood? Let me know!

This recipe is one of my favorite recipes that I’ve developed to date! It is not only great for making ahead of time, but also budget friendly.

Lemony Lentil Salad with Tuna over Sweet Potato Wedges

This flavor-packed salad utilizes ingredients you likely have on hand already! It’s hearty, fiber-filled, and make-ahead friendly.
Servings 4


  • 2 medium sweet potatoes scrubbed and cut lengthwise into wedges
  • Extra virgin olive oil
  • Kosher salt and cracked black pepper
  • 1 cup dried French lentils
  • Juice of 1 lemon
  • 1 tablespoon chopped fresh parsley plus additional for serving if desired
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon white wine vinegar
  • ½ English cucumber diced
  • ¼ cup diced red onion
  • 2, 5 oz cans of tuna
  • 1 oz feta crumbled (optional)


  1. Preheat oven to 425 degrees. In a large bowl, toss sweet potato wedges with 2 tablespoons olive oil. Season with salt and pepper and then spread wedges onto a parchment-lined baking sheet. Arrange in a single layer and avoid overcrowding. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes.
  2. Place lentils in a medium size pot and add 2 ½ cups of water. Bring to a boil. Reduce heat to medium-low and cook until tender, about 25 minutes. Make sure to keep lentils covered with water during cooking; if water level is low, add additional water as needed. When finished cooking, drain well in a colander and let cool slightly.
  3. In a large bowl, whisk lemon juice, parsley, dill, white wine vinegar, salt and pepper (to taste). Gradually whisk in 1 tablespoon olive oil. Add in the lentils, cucumber, red onion and tuna; toss gently. Fold in feta, if using.
  4. To serve: arrange sweet potato wedges on a platter or individual plates. Top with lentil salad and additional parsley, if desired.

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