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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

SIMPLE LENTIL TUNA & PEPPER SALAD

Prepare in 10 minutes for a filling and healthy salad for your lunch box
READY IN

10 minutes

COOKING TIME

5 minutes

PREP TIME

5 minutes

SERVES

4 people

ingredients

  • 1 jar El Navarrico lentils
IN STOCK
  • 1 tin of Ortiz bonito tuna fillets in escabeche, 112g
IN STOCK
  • 3 tbsp Nunez de Prado olive oil
IN STOCK
  • 2 tbsp Valdespino sherry vinegar
IN STOCK
  • Salt and pepper
  • 1/2 onion, finely chopped
  • 1 jar El Navarrico piquillo peppers
IN STOCK
  • 1/2 jar of Empeltre black olives, 180g
IN STOCK
  • A handful of cherry tomatoes, halved
  • 1/2 packet of rocket leaves

METHOD

  1. Empty the jar of lentils into a sieve or colander and run under a cold tap to rinse.
  2. Open the tin of tuna and drain.
  3. Make the dressing by mixing together the olive oil, sherry vinegar and a pinch of salt and pepper.
  4. In a large bowl mix together the lentils, tuna, onion, pepper strips, olives and tomatoes.
  5. Pour over the dressing and gently mix everything together.

ingredients

  • 1 jar El Navarrico lentils
IN STOCK
  • 1 tin of Ortiz bonito tuna fillets in escabeche, 112g
IN STOCK
  • 3 tbsp Nunez de Prado olive oil
IN STOCK
  • 2 tbsp Valdespino sherry vinegar
IN STOCK
  • Salt and pepper
  • 1/2 onion, finely chopped
  • 1 jar El Navarrico piquillo peppers
IN STOCK
  • 1/2 jar of Empeltre black olives, 180g
IN STOCK
  • A handful of cherry tomatoes, halved
  • 1/2 packet of rocket leaves
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