Lentils are often associated with prosperity and wealth due to their coin-like shape, while tuna is a symbol of good luck and abundance in many cultures, and tomatoes are said to bring good health and fortune.
2 garlic cloves, minced
1 cup green or brown lentils, washed and picked over
1 bay leaf
½ medium onion
Salt to taste
1 can water-packed tuna, drained
¼ cup chopped flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
¼ cup extra virgin olive oil
Place the lentils, half the garlic, the bay leaf and the onion in a medium-size saucepan or soup pot. Add 1 quart water. Bring to a boil, reduce the heat and add salt to taste (about 1 teaspoon). Cover and simmer 30 minutes until the lentils are just tender. Remove the onion and bay leaf, and discard. Drain the lentils through a strainer set over a bowl.
In a large bowl, combine the tuna, parsley, chives and drained lentils.
In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper to taste. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Carve out tomatoes, add pulp to mix, and scoop into tomatoes, season with grated parmesan. Bake at 350 for 15 minutes.
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