Warm Tuna & Lentil Niçoise Salad
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
Servings 2 people
- 2 medium eggs
- 1 pouch lentils
- 1 mixed olive and veg antipasti
- 2 tuna steaks
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 steaks broken into 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.