Lentil & tuna salad
By Nadine Brown
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
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Prep:15 mins
No cook - Serves 4
- Easy
Nutrition per serving
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kcal 374
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fat 15g
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saturates 2g
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carbs 26g
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sugars 0g
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fibre 9g
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protein 28g
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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.
