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Ingredients
Method
- 1 tbsp sherry vinegar
- 1 tsp mustard
- 2 grated garlic cloves
- 50ml olive oil
- 500g ready-cooked puy lentils
- 2 x 160g tins of tuna steaks in water, drained and flaked
- 150g cherry tomatoes
- 2 roasted red capsicums from a jar, drained and chopped
- Chopped parsley
- ½ bunch of chives, chopped
- Whisk together the mustard, vinegar and garlic in a small bowl. Drizzle in the oil, whisking as you go, until mixed and emulsified. Season to taste.
- Gently mix the tuna flakes, lentils, tomatoes and capsicums in a salad bowl, then mix in the fresh herbs. Pour over the dressing and mix again. Divide between four bowls, and garnish with some more chives to serve.
15 mins
4 serving
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