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Warm tuna & lentil Niçoise salad New-recipe-icon

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

  • Prep: 3 mins
    Cook: 7 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 554
  • Carbohydrates 31
  • Saturated Fat 5
  • Sugar 3
  • Protein 36
  • Fat 29
  • Fibre 11
  • Salt 4.8

Nutrition per serving

  • Calories 554
  • Carbohydrates 31
  • Saturated Fat 5
  • Sugar 3
  • Protein 36
  • Fat 29
  • Fibre 11
  • Salt 4.8

Ingredients

  • 2 medium eggs
  • 1 pouch Puy lentils
  • 1 pack mixed olive & veg antipasti
  • 160g can or jar tuna in olive oil

Method

  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.

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