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.
Tuna is a rich source of protein, omega-3 fatty acids, and essential vitamins and minerals, promoting heart health, brain function, and muscle repair. Lentils are packed with fiber, protein, and complex carbohydrates, supporting digestive health, blood sugar control, and sustained energy levels. Together, these nutrient-dense foods provide a delicious and satisfying meal that nourishes the body and supports overall well-being.
Prep: 15 mins | No cook | Serves 4
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
Directions:
- 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.
Recipe by Nadine Brown/Good Food Magazine
Nutrition Facts (Per serving):
374 kcal
15g fat
26g carbs
28g protein
