Lentil Pasta Salad with Tuna, Olives and Capers

Make lentil pasta salad with tuna, olives and capers, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
70 g Red lentil pasta (Dry weight. Made only from lentil flour, which is what gives it the protein.)
100 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.)
100 g Cherry tomatoes
20 g Olives, pitted
30 g Red onion
8 g Olive oil
1 tbsp, rinsed Capers
Juice of half a lemon Lemon juice
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Cook the lentil pasta in well-salted water for a minute less than the packet says, then drain and rinse briefly under the cold tap. It goes soft fast if left to sit in its own heat.
2. Slice the onion thinly and leave it in the lemon juice while the pasta cooks.
3. Toss the pasta with the onion and lemon, oil, halved tomatoes, halved olives and capers, then fold the tuna through in large flakes with the parsley.

Contains fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/lentil-pasta-tuna-olives-capers

AI-generated images illustrating the recipe.

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