Warm tuna & lentil Niçoise salad
- Esther Clark
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Serves 2
Easy
Prep: 3 mins
Cook: 7 mins
A star rating of 2.5 out of 5.2 ratingsRate
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The simplest of salads that's two of your 5 a day. With just 4 ingredients you can create a hearty lentil lunch to keep you going 'til dinner
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Ingredients
Nutrition
Units:
MetricUS
-
2 medium eggs
-
1 pouch puy lentils
-
1pack mixed olive & veg antipasti
-
160g can or jar tuna
in olive oil
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Nutrition: per serving
- kcal554
- fat29g
- saturates5g
- carbs31g
- sugars3g
- fibre11g
- protein36g
- salt4.8g
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Method
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step 1
Cook the eggs in a pan of boiling water for 7 mins, then set aside in cold water. Tip the lentils into a saucepan and gently warm. Stir through the mixed antipasti in their oil, along with the tuna in large flakes. Season to taste. Gently peel the eggs and slice them in half. Spoon the warm lentils into bowls and top each one with the halved eggs and black pepper.
Recipe from Good Food magazine, October 2016
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A star rating of 2.5 out of 5.2 ratings
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