Lentil Pasta Salad with Tuna, Olives and Capers
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Lentil pasta is the reason the protein is 43 g rather than the thirty-odd that wheat pasta and the same tuna would give. It also holds its shape cold better than most gluten-free pasta.
Made the night before, this improves. The olives and capers are the salt; taste before adding any more.

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