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- New
Ingredients
Method
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 grated garlic cloves
- 50ml olive oil
- 500g cooked puy lentils
- 2 x 160g cans of tuna steaks in water, flaked
- 150g cherry tomatoes, halved
- 2 roasted red peppers from a jar, chopped
- Handful of chopped parsley
- Bunch of snipped chives
- Make a dressing by mixing the vinegar, mustard and garlic in a bowl, then slowly drizzle in the oil and whisk continuously until smooth and glossy. Season to taste.
- Add the tuna, lentils, tomatoes, herbs and peppers to a salad bowl and toss together. Drizzle over the dressing, toss again, and serve with some more herbs to garnish. Perfect!
15 mins
4 serving
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