Chilli tuna with lentils, green beans and lemon buttermilk dressing
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Time to make:
$2.80 per serve
(at time of publication)
Full ingredients list:
2 x 400g cans no-added-salt lentils, rinsed, drained
2 celery stalks, finely diced
1/2 small red onion, finely chopped
2 tablespoons chopped flat-leaf parsley
1 tablespoon lemon juice
200g green beans, trimmed
1/3 cup (80ml) buttermilk
1 tablespoon chopped chives
2 x 185g cans tuna chunks in chilli oil, drained, flaked
175g oil-free store-bought roasted red capsicum, sliced
60g baby rocket
Nutritional information (per serve)
Instructions and steps:
Step 1Combine lentils, celery, red onion, parsley and half of the lemon juice in a large bowl. Season with black pepper.
Step 2Meanwhile, place beans in a steamer over a pan of simmering water. Cover and steam for 3 minutes, or until just tender. Refresh under cold running water; drain.
Step 3Combine buttermilk and chives with remaining lemon juice in a small bowl to make dressing. Divide lentils, beans, tuna, capsicum and baby rocket between 4 bowls. Drizzle with buttermilk dressing and serve.
About this recipe
First published: March 2016