Read our recipe for Lentil, Couscous and Bean Salad with Tuna. Ready in 10 minutes.
Lentil, Couscous and Bean Salad with Tuna
Ingredients:
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
Cooking Instructions:
- Drain the tuna slices and set to one side.
- Â In a large mixing bowl, combine the lentils, beans and couscous then stir in the chopped vegetables and parsley.
- 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.
- Â Divide the salad between two bowls and top with the tuna slices.
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