Tuna, Lentil and Potato Salad

157

Ingredients:

• Puy or Brown Lentils – 200 gms
• Olive Oil – 2 tblsp, plus extra for brushing
• New Baby Potatoes – 300 gms
• Little Gem Lettuce – 1
• Fresh Tuna Steaks – 4, about 100 gms
• Small Cherry Tomatoes – 12, halved
• Rocket Leaves – 40 gms
• Salt and Pepper

For the Dressing:

• Fruity Olive Oil – 5 tblsp
• Balsamic Vinegar – 1 tblsp
• Red Wine Vinegar – 2 tsp
• Smooth Dijon Mustard – 1 tsp
• Soft Light Brown Sugar – 1 tsp

Method:

1. Cook the lentils in a saucepan of boiling water for 25 minutes, or until tender.
2. Drain, tip into a bowl and stir in the oil.
3. Meanwhile, place the potatoes in a saucepan and cover with cold water.
4. Bring to the boil, cover and simmer for 15 minutes, or until tender when pierced with a fork.
5. Break off the outer lettuce leaves and cut the heart into 8 evenly sized pieces.
6. Arrange on 4 individual plates.
7. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
8. When the potatoes are nearly cooked, lightly brush a ridged griddle pan with oil and heat over a high heat.
9. When very hot, add the tuna steaks and cook for 1 1/2 minutes on each side to sear.
10. Remove to a chopping board and cut each steak into 6 chunks.
11. Drain the potatoes and roughly chop any larger ones.
12. Arrange with the lentils, tuna and tomatoes on the serving plates, sprinkle over the rocket leaves and spoon over the dressing.
13. Serve immediately.