1 x 111g can Princes Ventresca Tuna Fillets with Chilli infused oil

75g cooked green lentils (from a tin or pouch, or cook yourself if preferred)

75g tinned aduki beans in water, rinsed

75g wholewheat giant couscous, cooked

½ yellow pepper, finely diced

1 spring onion, finely sliced

¼ red onion, finely chopped

1tbsp flat-leaf parsley, chopped

2 tsp extra virgin olive oil

2 tsp lemon juice

Pinch salt

Freshly ground black pepper

Lentil, Couscous and Bean Salad with Tuna

2 servings
10 minutes prep

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
per 100g 151 1.2g 3.6g 0.5g 0.4g


  1.  Drain the tuna slices and set to one side.
  2.  In a large mixing bowl, combine the lentils, beans and couscous then stir in the chopped vegetables and parsley.
  3. Drizzle over the olive oil and lemon juice, season with a pinch of sea salt and a good grind of black pepper and stir gently to combine.
  4.  Divide the salad between two bowls and top with the tuna slices.
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