Lentil and Tuna Salad

Charmaine Lu -

  • 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