With summer in full swing, it’s time to start creating some superfood salads. Why not try this lentil, couscous and bean salad with tuna?

  • 10 mins
  • 2
  • Easy


  • 1 x 111g can Tuna Steaks in Spring Water
  • 75g cooked green lentils (from a tin or pouch, or cook yourself if preferred)
  • 75g tinned aduki beans in water, rinsed
  • 75g wholewheat giant couscous, cooked
  • ½ yellow pepper, finely diced
  • 1 spring onion, finely sliced
  • ¼ red onion, finely chopped
  • 1tbsp flat-leaf parsley, chopped
  • 2 tsp extra virgin olive oil
  • 2 tsp lemon juice
  • Pinch salt
  • Freshly ground black pepper


Drain the tuna slices and set to one side.

 In a large mixing bowl, combine the lentils, beans and couscous then stir in the chopped vegetables and parsley.

Drizzle over the olive oil and lemon juice, season with a pinch of sea salt and a good grind of black pepper and stir gently to combine.

Divide the salad between two bowls and top with the tuna slices.

If making dressing: mix together the mayonnaise, olive oil, mango chutney, curry or cajun powder and water in a small bowl. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper.

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