Lentil tuna salad
Ingredients
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 2 garlic cloves finely grated
- 50ml olive oil
- 2 x 250g pouches ready-cooked puy lentils
- 2 x 160g cans tuna steaks in spring water, drained and flaked
- 160g cherry tomatoes halved (about 10)
- 2 ready-roasted peppers chopped
- handful of parsley finely chopped
- ½ small bunch of chives finely chopped, plus extra to garnish
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