- 1⁄4 c cooked and dehydrated lentils
- 1 T diced dried shallots
- 1 T dried spinach
- 1⁄2 t lower sodium chicken bouillon
- 2 pkt true lemon powder
- 1 t ground black pepper
- 1 T extra virgin olive oil
- 1 pk 5-ounce tuna fillets
- 1⁄2 c water
In a sandwich bag add all the dry ingredients. Pack with it the olive oil and tuna fillet pouch.
Add water to the lentil mix, stir and seal tightly. Allow to rehydrate for 30 minutes. Add the olive oil and blend gently. Salt to taste if desired. Top the tuna fillets with the lentil mix.