Lentil tuna salad

Using canned lentils and tuna, this recipe can be made with store cupboard essentials

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10 minutes
Serves 4
1 of 5 a day

Nutrition: Per serving

Kcal426
Fat16.9g
Salt0.15g
Sugar2.9g

Recipe by: Melanie Purnode | Freelance recipe author

Pulses, such as lentils, peas and beans, are a great way to reshape your plate. They’re a good source of fibre, count towards your 5 A DAY and can help you cut down on red meat, too.

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.