Flash Sale! to get a free eCookbook with our top 25 recipes.

Lentil & tuna salad – a wholesome and satisfying meal for any time of the day!


2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

2 garlic cloves, finely grated

50 milliliters olive oil

2 pouches (250g each) of ready-cooked puy lentils

2 cans (160g each) of tuna steaks in spring water, drained and flaked

160g cherry tomatoes, halved (approximately 10)

2 ready-roasted peppers, chopped

handful of parsley, finely chopped

½ small bunch of chives, finely chopped, plus extra to garnish


Whisk sherry vinegar, Dijon mustard, and garlic together in a small bowl. Slowly drizzle in the olive oil, whisking as you go to emulsify. 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.