LINSEN  TUNFISCH  SALAT

Lentil and Tuna Salad

1060 g lentils (tinned, drained weight)
6 spring onions
200 g cherry tomatoes
6 tbsp olive oil
3 tbsp white wine vinegar
2 tbsp soy sauce
2 tbsp chilli sauce
4 tbsp herb leaves
2 tins tuna (spicy)
salt, pepper
 

 

Rinse the lentils in cold water and drain well. Wash the young onions and cut into rings, tomatoes into wedges.
Mix the oil, vinegar, soy sauce, salt, pepper and chilli sauce well. Mix with the spring onions, lentils and tomatoes. Finely chop the herbs,
save a few leaves for garnish and mix into the salad.
Arrange the salad and place the tuna on top. Garnish with the herb leaves.

  
      
     
 

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