Lentil, smoked tuna and roasted peppers salad

Open the tins and save the tuna oil for the dressing. In a bowl, whisk together the tuna oil, mustard and vinegar until combined. Set aside. Wash and dry the peppers. Roast in a preheated oven at 270°C for ten minutes or until the peppers are cooked and tender. When cooked, remove the stalk and seeds and cut into pieces. Cut the cucumber in half lengthwise, seed and slice. Chop the spring onions. In a large bowl, add the lentils, roasted peppers, cucumber, onion, and herbs. Season with salt and pepper, drizzle with the dressing and toss. Place the tuna on top, and serve.