CHILLI TUNA WITH LENTILS, GREEN BEANS AND LEMON BUTTERMILK DRESSING
Serves: 4 Time to make: 20 mins Cost per serve: $2.80 2 x 400g cans no-added-salt lentils, rinsed, drained 2 celery stalks, finely diced 1/2 small red onion, finely chopped 2 tablespoons chopped flat-leaf parsley 1 tablespoon lemon juice 200g green beans, trimmed 1/3 cup (80ml) buttermilk 1 tablespoon chopped chives 2 x 185g cans tuna chunks in chilli oil, drained, flaked 175g oil-free store-bought roasted red capsicum, sliced 60g baby rocket 1 Combine lentils, celery, red onion, parsley and half of the lemon juice in a large bowl. Season with black pepper. 2 Meanwhile, place beans in a steamer over a pan of simmering water. Cover and steam for three minutes, or until just tender. Refresh under cold running water; drain. 3 Combine buttermilk and chives with remaining lemon juice in a small bowl to make dressing. Divide lentils, beans, tuna, capsicum and baby rocket between four bowls. Drizzle with buttermilk dressing and serve.