Puy lentils are full of iron and a very healthy alternative to potatoes and white rice.


  • For the lentil salad:

  • 250g bag of microwavable puy lentils

  • 6 tbsp extra virgin olive oil

  • Juice of a lemon

  • 1 small red onion, very finely sliced

  • 4 spring onions, finely sliced on the angle

  • 4 tbsp chopped fresh flat-leaf parsley

  • For the tuna:

  • 4 x 150g pieces of tuna fillet

  • 1 tbsp light olive oil

  • For the sundried tomato salad:

  • Large handful picked flat-leaf parsley

  • 4 good quality sun-dried tomatoes, finely diced

  • 1 tbsp of good quality small capers

  • 1 tbsp cornichons, very finely chopped

  • Juice of 1/2 lemon

  • 4 tbsp extra virgin olive oil

  • Malden sea salt and freshly ground black pepper


  • 1.

    Follow the instructions on the lentil packet to cook them.

  • 2.

    Place the cooked lentils in a large bowl. Add the olive oil and lemon juice and allow to cool to room temperature.

  • 3.

    Heat a large ovenproof frying pan or griddle to smoking hot. Season the fish generously with salt and pepper then brush each slice all over with the olive oil. Add the tuna to the pan and cook for 1-2 minutes each side depending on how thick the fillets are.

  • 4.

    To make the parsley dressing, blend the parsley, sun-dried tomatoes, capers, gherkins, lemon and olive oil together to form a smooth consistency.

  • 5.

    Add all the remaining ingredients to the lentils and mix really well.

  • 6.

    To serve pile some lentils on each plate. Next, place the tuna on top and finally finish with a drizzle of the relish.

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