Lentil tuna salad
Using canned lentils and tuna, this recipe can be made with store cupboard essentials
- 10 minutes
- Serves 4
- 1 of 5 a day
- Kcal426
- Fat16.9g
- Salt0.15g
- Sugar2.9g


Recipe by: Melanie Purnode
| Freelance recipe author
Ingredients
- 1 x 120g tinned fish, eg tuna in spring water, drained
- 1 x 400g can lentils, drained and rinsed
- 2 tomatoes, chopped
- 1 large handful of rocket (optional)
- ½ shallot or 2 spring onions, finely chopped
- 2 medium eggs, hard-boiled, peeled and chopped
- Chilli flakes (optional)
- 2 tbsp olive oil
- 1 tbsp red or white wine vinegar
- Freshly ground black pepper, to taste
Method
- In a salad bowl put the tuna, lentils, tomatoes, rocket (if using), shallots (or spring onions), eggs, chilli flakes (if using) and mix together.
- In another small bowl, mix together the olive oil, vinegar and black pepper.
- Drizzle the dressing over the salad and mix just before serving.
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