Linsen mit Kartoffeln und Thunfisch

Ingredients

• 2 cans of 185 g Saupiquet tuna fillet
• 200 g small lentils
• 1 bay leaf
• Salt
• 1 small onion
• 1 small carrot
• 1 stalk Celery
• 2 medium cooked potatoes
• 1 tsp tomato paste
• 2 tbsp dark balsamic vinegar
• freshly ground pepper
• 2 tbsp chopped parsley

Instructions

1. 1.

   Drain the tuna, catching the oil and roughly breaking up the tuna. Cook lentils with bay leaf in salted water according to package instructions. Peel onion, peel carrot and wash, clean celery and wash.

2. 2.

   Dice potatoes, onion, carrot and celery into small cubes. Heat four tablespoons of the captured tuna oil in a pan, add onion, carrot and celery and sauté for about five minutes.

3. 3.

   Add potatoes and lentils and warm briefly. Dissolve tomato paste in 200 ml water, pour into pan and cover to cook another 10-15 minutes. Season lentil mixture with balsamic vinegar, salt and pepper. Garnish with tuna, sprinkle parsley and serve.