Ingredients

Method

• 750 g cooked green lentils
• About 400g seared tuna, separated into chunks
• 1 red onion, thinly sliced into half-moons
• Handful of ripe black olives
• 2 big handfuls red-vein baby spinach leaves (about 100g)
• 125 ml olive oil
• 45 ml white-wine vinegar
• 1 crushed clove garlic
• Sea salt and milled black pepper, to taste

Method

Ingredients

Mix together all the ingredients and serve.