CHILLI TUNA WITH LENTILS, GREEN BEANS AND LEMON BUT­TER­MILK DRESS­ING

Inside Sport - - INSIDER -

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.

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