Lentil & tuna salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 2 garlic clovesfinely grated
- 50ml olive oil
- 2 x 250g pouches ready-cooked puy lentils
- 2 x 160g cans tunasteaks in spring water, drained and flaked
- 160g cherry tomatoeshalved (about 10)
- 2 ready-roasted pepperschopped
- handful of parsleyfinely chopped
- ½ small bunch of chivesfinely chopped, plus extra to garnish
Nutrition: Per serving
- kcal374low
- fat15g
- saturates2g
- carbs26g
- sugars3g
- fibre9ghigh
- protein28g
- salt0.7g
Method
step 1
Whisk the vinegar, mustard and garlic together in a small bowl. Slowly drizzle in the oil, whisking as you go, until emulsified, then season to taste.
step 2
Add the lentils, tuna, tomatoes, peppers and herbs to a large bowl and toss together. Pour over the dressing and toss again. Divide between four bowls and garnish with the remaining chives.
