Recipe

Herbed risoni and tuna salad

Dec 30, 2012 1:00pm
  • 15 mins preparation
  • 5 mins cooking
  • Serves 8
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Ingredients

Herbed risoni and tuna salad
  • 500 gram risoni
  • 425 gram can tuna in olive oil
  • 2 large tomatoes, chopped
  • 200 gram feta, crumbled
  • 60 gram baby rocket leaves
  • 1 cup continental parsley leaves
  • 1 cup mint leaves
  • 1 cup basil leaves
  • 1/2 clove garlic, crushed
  • 1/4 cup lemon juice

Method

Herbed risoni and tuna salad
  • 1
    Cook risoni in a large saucepan of boiling salted water for 3-4 minutes or until tender. Drain. Refresh under cold water. Transfer to a large bowl.
  • 2
    Drain tuna, reserving oil. Flake the tuna and add to risoni. Stir in tomato, feta and rocket. Season.
  • 3
    Process parsley, mint, basil, garlic, juice and reserved tuna oil in a food processor until smooth. Season. Pour herb dressing over salad ingredients and toss to combine.

Notes

Risoni is small rice-shaped pasta. Use shredded cooked chicken instead of tuna.

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