Warm lentil & tuna salad with harissa roast veggies

Heart outline Heart 14 people Clock graphic 40 Min Cutlery circle Serves 2


  • 1 sweet potato, peeled and chopped into 2cm chunks
  • 2 tsp olive oil
  • 2 tsp harissa paste
  • Salt and black pepper
  • 1 red or yellow pepper, deseeded and chopped
  • 1 red onion, roughly chopped
  • 1 courgette, chopped
  • 45g pack watercress
  • ½ x 250g pack of ready-to-eat cooked lentils
  • Handful of fresh coriander leaves, chopped
  • 2 x 110g tins of John West No Drain Fridge Pot Tuna Steak (in spring water)

Step 1

Preheat the oven to 190˚C/170˚C fan/gas mark 5.

Step 2

In a bowl, combine the sweet potatoes with half of the olive oil and harissa. Season with a pinch of salt and black pepper and toss to coat. Transfer to a baking tray and spread out in an even layer. Roast for 20 minutes.


Step 3

Add the pepper, onion and courgette. Drizzle over the remaining olive oil and harissa. Toss and roast for another 15 minutes.

Step 4

Place the watercress on a large plate. Warm the lentils according to the package instructions.

Step 5

In a bowl, toss together the warm lentils with the roasted vegetables and fresh coriander. Spread evenly over the watercress. Flake the tuna over the top and serve immediately.

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This tuna and lentils recipe uses a bunch of veggies (sweet potato, peppers, red onion, courgette), harissa, lentils and a John West No Drain Fridge Pot Tuna Steak. There are a range of healthy ingredients in this tuna and lentils recipe, including colourful vegetables and lentils, which are a source of B vitamins, iron, potassium, magnesium and zinc. Tuna is also an excellent source of protein, and provides iron, potassium and iodine. 

This tuna and lentil salad makes two portions, but you can always double the quantity to make 4 servings or more. 

This warm lentil salad with tuna and harissa roast veggies is a great way to use up tuna and lentils. Make this tuna salad as a source of protein, fibre, potassium and vitamins.