Lentil & tuna salad

• sherry vinegar↗2 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• garlic cloves↗2

  finely grated

• olive oil↗50ml ml
• ready‑cooked puy lentils2
• tuna2

  steaks in spring water, drained and flaked

• cherry tomatoes↗160g g

  halved (about 10)

• ready‑roasted peppers↗2

  chopped

• parsley↗

  finely chopped

• chives½

  finely chopped, plus extra to garnish

Step-by-step instructions

1. 1

   Whisk the vinegar, mustard and garlic together in a small bowl. Slowly drizzle in the oil, whisking as you go, until emulsified, then season to taste.

2. 2

   Add the lentils, tuna, tomatoes, peppers and herbs to a large bowl and toss together. Pour over the dressing and toss again. Divide between four bowls and garnish with the remaining chives.