Crispy tuna – with lentils and spinach

Heat a frying pan over medium heat, add the tuna and panko, and cook for about 4 minutes until golden and crispy. Season with salt and pepper, and add a bit of crispy chili oil for extra heat, if you like.

Let the mixture cool slightly. Mix the piccanaise with some oil from the can to make a creamy dressing, and season with salt and pepper.

Place the spinach, lentils, tomatoes, and artichoke hearts in a bowl, pour over the dressing, and toss well. Divide the salad onto plates and top with the crispy tuna. Serve immediately.