Lentil, Couscous and Bean Salad with Tuna

Serves

2

Prep

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

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

Method

  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.

Our Delicious Products

Caught with Care

We only source tuna that’s been caught in the most sustainable way, in line with our long term commitments to sustainability. This means we can help to preserve the future of the world’s oceans and improve fishing standards.

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So good. So simple.