Ingredients

• 1 x 425g can Safcol Tuna in Springwater, drained
• 1 x 400g can cooked brown lentils, drained
• ½ bunch Italian parsley, leaves picked and washed
• 6 large basil leaves, torn (optional)
• 1 punnet heirloom cherry tomatoes cut in half
• 1 small red onion, finely sliced
• 
  for the dressing
• 4 tablespoons extra virgin olive oil
• juice ½ lemon (or to taste)
• 1 medium garlic clove, crushed
• sea salt and freshly ground black pepper
• 1 teaspoon seeded mustard
• 1 tablespoon mayonnaise
• tuna lentil tomato parsley salad