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
Prep:15 mins
Serves 4
2 tbsp sherry vinegar1 tsp Dijon mustard2 garlic cloves, finely grated50ml olive oil2 x 250g pouches ready-cooked puy lentils2 x 160g cans tuna steaks in spring water, drained and flaked160g cherry tomatoes, halved (about 10)2 ready-roasted peppers, choppedhandful of parsley, finely chopped½ small bunch of chives, finely chopped, plus extra to garnish
STEP 1Whisk 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.STEP 2Add 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.
