Lentil Tuna Salad

1 cup green lentils, rinsed
1 bay leaf
1 teaspoon sea salt
1 can solid white water-packed salted tuna, drained
1 celery stalk, chopped
1/4 cup chopped parsley
1-2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
Salt and pepper

1. Place the lentils, bay leaf, and salt in a medium-size saucepan. Add 4 cups water. Bring to a boil, reduce heat to low, cover partially, and simmer 20 minutes or until the lentils are just tender. Drain the lentils through a strainer and remove the bay leaf. Let cool.
2. Add the tuna, parsley, celery, dill and cooled lentils to a bowl. Break the tuna apart with a fork into medium chunks.
3. In a small bowl, whisk together the lemon juice, vinegar, mustard, olive oil, and salt and pepper to taste. Add to lentils and toss to combine. Taste and add more salt, pepper, or vinegar, to taste, if needed. Serve right away.