Pungent salad with tuna lentils and red onions

Method

1. 1

   First rinse the lentils with cold water, then dip them in a saucepan of salty boiling water.

2. 2

   Cook the lentils for about 20 minutes until they are tender but still slightly firm. Check the instructions on your package if necessary.

3. 3

   Once cooked, drain the lentils thoroughly and let them cool completely in a colander.

4. 4

   Meanwhile, peel the red onion and slice it into thin slats. Set aside.

5. 5

   Open the tuna box, drain it thoroughly and scrape it with the fork in a bowl.

6. 6

   Wash and finely chop the fresh parsley.

7. 7

   Prepare the dressing in a small bowl by mixing the spices well with oil and vinegar.

8. 8

   In a large bowl, combine all the ingredients: cooled lentils, crumbled tuna, chopped onion and parsley. Pour the vinaigrette, mix gently and place in the refrigerator for a few hours before tasting well fresh.

Nutrition

calories

280 kcal

fatContent

10 g

fiberContent

9 g

sugarContent

3 g

sodiumContent

480 mg

proteinContent

22 g

cholesterolContent

24 mg

carbohydrateContent

28 g

saturatedFatContent

2 g

unsaturatedFatContent

8 g

Indicative values from the source, for the original recipe.

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