Lentil & tuna salad

Throw together this easy, no-cook lentil and tuna salad for a speedy and healthy lunch or supper. It takes just 15 minutes to make – ideal for busy days

Prep:15 mins
No cook

Serves 4
Easy

Nutrition per serving

kcal 374
fat 15g
saturates 2g
carbs 26g
sugars 0g
fibre 9g
protein 28g
salt 0.7g

Ingredients

2 tbsp sherry vinegar
1 tsp Dijon mustard
2 garlic cloves, finely grated
50ml olive oil
2 x 250g pouches ready-cooked puy lentils
2 x 160g cans tuna steaks in spring water, drained and flaked
160g cherry tomatoes, halved (about 10)
2 ready-roasted peppers, chopped
handful of parsley, finely chopped
½ small bunch of chives, finely chopped, plus extra to garnish

Method

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.
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.

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