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


  • 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


  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.

  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.

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