Lentil tuna salad

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Lentil tuna salad with eggs

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

40 minutes

Serves 4

Melanie Purnode

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.

Melanie Purnode

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 can 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

CALORIES: 426

FAT: 16.9g

5 A DAY: 1

SALT: 0.15g

SUGAR: 2.9g

Method

  1. In a salad bowl put the tuna, lentils, tomatoes, rocket (if using), shallots (or spring onions), eggs, chilli flakes (if using) and mix together.
  2. In another small bowl, mix together the olive oil, vinegar and black pepper.
  3. Drizzle the dressing over the salad and mix just before serving.

Instead of lentil, you can use wholewheat pasta


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