Ingredients
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
Method
STEP 1
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.
STEP 2
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.