Lentil tuna salad

Ingredients

• 2 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 2 garlic cloves, finely grated
• 50ml olive oil
• 2 x 250g pouches ready-cooked puy lentils
• 2 x 160g cans tuna steaks in spring water, drained and flaked
• 160g cherry tomatoes, halved (about 10)
• 2 ready-roasted peppers, chopped
• handful of parsley, finely chopped
• ½ small bunch of chives, finely chopped, plus extra to garnish

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