Tuna and Lentil Salad

Charmaine Lu -
  • 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