Pungent salad with tuna lentils and red onions

Ingredients

For 4 servings

• •1 1 can of natural tuna
• •130 g 130 g of green lentils
• •4 pincée 4 pinches of paprika
• •4 pincée 4 pinches of cumin
• •3 pincée 3 pinches of curry
• •1.5 1.5 c. to s. of sherry vinegar
• •1.5 1.5 c. to s. of olive oil
• •1 1 red onion
• •1 1 Parsley
• •1 sachet 1 Salt bag or fine salt
• •1 1 Pepper

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.